Moroccan beet salad

Dressing:
1/3 cup extra-virgin olive oil
1/4 cut red wine vinegar or balsamic vinegar
1 tablespoon sorghum syrup or dark honey
1 tablespoon Dijon mustard
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Salt to taste
Salad:
3 medium-large beets(about 2 pounds) with green tops
1 cup peeled, halved, seeded, chopped tomatoes
Salt and pepper to taste
1/4 cup chopped cilantro, without stems for garnish

1. To prepare dressing, combine all ingredients in a large bowl and whisk until
thoroughly combined. Makes about 3/4 cup dressing.
2. To prepare salad, wash beets well, being careful not to break open their
skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Reserve
green tops and set aside.
3. Place beets in a 3-quart sauce pan, cover with cold water and bring to a boil. Reduce heat to medium, cover and cook until a knife can be easily inserted and removed, about 30 minutes.
4. Remove from heat and allow to cool in cooking water. Slip off the beef skins, trim off the tops and cut the beets into bite-size pieces.
5. Toss beets and tomatoes with 1/4 cup of the dressing. Set aside to marinate.
Wash greens. Transfer greens with some water still clinging to the leaves,
to a large pot over high heat. Cook, stirring, until just wilted but still
bright green, about 4 minutes. Drain greens and squeeze out excess moisture.
Cool slightly and chop coarsely. Transfer greens to a medium bowl. Add 1
tablespoon of the dressing and toss to coat. Season greens with salt and
pepper. Arrange tomatoes and beets in the center of a platter and surround
with greens. Garnish with cilantro. Pass remaining dressing separately.