Purslane and Beets- from "Meze-from the Greek Table"- Rosemary Barron
4 beets or 6 new potatos-baked or boiled till just tender
1 tsp sumac (this herb can be purchased at the wonderful Penzey's Spices in Squirrel Hill,or from their mail-order dept- or you can substitute paprika for color and use a bit more lemon juice in the recipe for tang)
4 tbs extra-virgin olive oil
1 tbs fresh lemon juice
coarse salt and freshly ground pepper to taste
3 cups small purslane sprigs
1/2 cuke- peeled and diced
1/4 cup chopped fresh parsley
3 green onions, including most of the green part- cut in diagonal slivers
One hour before serving cut beets or potatos into wedges. Put in a bowl. Sprinkle with the sumac and 1 Tbs olive oil. Mix.
In a small bowl, whisk lemon juice, remaining olive oil, salt and pepper. Add purslane, cuke and sauce to beets or potatos. Mix. Sprikle with parsley and green onions and serve. This is especially yummy with those great golden beets.
Hope you like it. Linda