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1
To prepare dressing, combine all ingredients in a large bowl and whisk till thoroughly combined.
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2
To prepare salad, wash beets well, being careful not to break open their skins.
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3
Cut off the tops, leaving a stalk of about 1 1/2 inches.
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4
Reserve green tops and set aside.
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5
Place beets in a 3-qt sauce pan, cover with cool water and bring to a boil.
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6
Reduce heat to medium, cover and cook till a knife can be easily inserted and removed, about 30 min.
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7
Remove from heat and allow to cold in cooking water.
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8
Slip off the beef skins, trim off the tops and cut the beets into bite-size pcs.
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9
Toss beets and tomatoes with 1/4 c. of the dressing.
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10
Set aside to marinate.
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11
Wash greens.
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12
Transfer greens with some water still clinging to the leaves, to a large pot over high heat.
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13
Cook, stirring, till just wilted but still bright green, about 4 min.
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14
Drain greens and squeeze out excess moisture.
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15
Cold slightly and chop coarsely.
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16
Transfer greens to a medium bowl.
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17
Add in 1 Tbsp.
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18
of the dressing and toss to coat.
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19
Season greens with salt and pepper.
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20
Arrange tomatoes and beets in the center of a platter and surround with greens.
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21
Garnish with cilantro.
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22
Pass remaining dressing separately.
