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Lilly’s Table

 
 
French bread
Ratatouille
© Lillys-Table.com Photo of Purslane, Beet & Tomato Salad
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Purslane, Beet & Tomato Salad

from Ratatouille with a Purslane, Beet & Tomato Salad, the Week of July 14, 2013.
View the previous or next recipe for this meal.

A friend was traveling through and stopped at the Boulder Farmers Market before heading to our home. She brought several beautiful items to share, but the newest one to me was the Purslane. Upon further research we discovered it was one of the many weeds that we aggressively picked and it was now (mostly) gone from our yard. Her little bundle became the inspiration for bringing beets & tomatoes together. If you don’t have purslane substitute arugula or baby spinach for this salad. For the sake of colors, we used a golden beet and red tomato. If you have yellow tomatoes and red beets, that would be fun as well. To make this a main dish add nuts or crumble in your favorite cheese.

Ingredients

  • 1 beet, golden
  • 1 tomato
  • 1 cup purslane, or more if available
  • 2 tablespoons olive oil, divided
  • 1 whole lemon, washed and dried well
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • ½ cup walnuts, crumbled, optional

Serving Size: 2 People

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Preparation Instructions

Preheat oven to 375. Trim the beet and peel with a vegetable peeler. Cut into chunks. Toss with half of the olive oil and salt & pepper to taste. Spread on a baking sheet and roast for 20-30 minutes (depending on the size of the beet chunks) until tender and lightly golden.

Meanwhile, stem & cut the tomato into chunks. Wash the purslane (or arugula or baby spinach) and tear into pieces leaving a few relatively together for appearance.

If you have a microplane, zest the lemon and use all of the juice of the lemon. Whisk those together with the olive oil.

When the beets are done, place in the bowl and chill briefly. When they are no longer hot, simply warm, toss in the tomatoes and purslane. Sprinkle with salt and pepper to taste.

Add nuts or your favorite crumbled cheese if you want more protein in this dish or to make it a main dish.