By: Beth Dooley
Inspired by traditional North African flavors, this dish is sweet, savory, and very pretty. It makes a nice addition to a simple dinner of grilled chicken or tofu.
4 to 5 large or 8 to 10 small beets, greens stemmed and sliced into 1-inch strips
½ cup dried fruit (cherries, cranberries, raisins or chopped apricots)
3 tablespoons extra-virgin olive oil
2 shallots, chopped
2 tablespoons fresh orange juice
1 tablespoon orange zest
½ teaspoon cinnamon
Pinch of grated nutmeg
1 tablespoon honey
¼ cup chopped fresh mint
Salt and freshly ground black pepper to taste
Boil the beets until very tender, the time will depend on the size of the beets. Drain and slice into 2-inch cubes.
Plump the dried fruit by covering with hot water for about 15 minutes. Drain and reserve the soaking liquid.
Heat the oil in a large skillet set over medium and sauté the shallots for a few minutes. Add the beets, and cook for another minute then add the dried fruit plus ¼ cup of the soaking liquid, orange juice, zest, cinnamon, nutmeg, and hone and simmer for about 2 minutes. Add the beet greens and continue cooking until they are wilted, about 2 to 3 minutes. Stir in the mint and salt and pepper to taste. Serve warm or at room temperature.