Purslane Salad (with beets and tomatoes)

This week I decided to pick up some purslane while at the farmers' market near my office. Too bad I didn't do this a few weeks ago, before I pulled up (and threw out) a ton of purslane growing in my vegetable garden! At the time I didn't realize what it was. Purslane is a weed, you see, and well, that being the case, I'm sure it will invade my garden again soon enough.

I've also been hearing the buzz about purslane being high in alpha-linolenic acid (an omega-3 fatty acid), and while the nutrient database I use at work (NDSR 2011) says the n-3 content is no higher than that of spinach, this study says otherwise.  In either case, it's packed with other nutrients - and just plain delicious.

I made a purslane salad with beets and tomatoes, dressed with basil-infused olive oil, balsamic vinegar, salt and pepper. So simple...and next time I'll think twice before tossing out those weeds.