Beet and Purslane Salad

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The crisp, tart qualities of purslane pairs beautifully with beets. If you’d rather have your beets two ways, try Mama Kourtesi’s Beet and Greens Salad.

Beet and Purslane Salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4

Beet and Purslane Salad


  1. 1 pound beets, greens removed
  2. 1/4 teaspoon fennel seeds
  3. 1/4 teaspoon cumin seeds
  4. Kosher salt and freshly ground black pepper, to taste
  5. 2 tablespoons extra-virgin olive oil
  6. 3 tablespoons white wine vinegar
  7. 1 cup summer purslane leaves


Preheat oven to 400 degrees F. Place beets in a small roasting pan, fill with 1/2–inch of water and cover tightly with foil. Depending on size, roast for 40–70 minutes; when you can slip a sharp-tipped knife through to the center of a beet easily, they’re done.

Toast fennel and cumin in a small saute pan over medium heat for a minute or so, shaking occasionally, until fragrant. Transfer seeds to a mortar and pestle and grind them into a powder. Mix with salt and pepper in a bowl and whisk in olive oil and vinegar.

When beets are done, let cool slightly and peel off skins. Cut into 1/2–inch cubes (or if small, wedges) and add to bowl along with purslane. Toss well to coat and serve. Can be served cool or room temperature.


Cook Time: 40-70 minutes

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