Side Pannel
Fresh Dandelion Leaf Salad
Ingredients List
- 3/4 lb Beets,Scrubbed With Tops,
- -Trimmed To 1/2 "
- 1/2 lb Fresh Dandellion Leaves
- 1/2 c Walnut Pieces, Lightly
- -Toasted
- 2 tb Sherry Vinegar Or Red Wine
- -Vinegar
- 1/2 ts Kosher Salt
- 1/4 ts Freshly Ground Pepper
- 1 tb Chives, Snipped
- 5 tb Walnut or olive oil
Directions
Place a rack in the center of the oven and heat to 425 degrees. Wrap the
beets individually in foil, sealing the edges. Bake until they are easily
pierced with a tip of a knife. 35 minutes to 1 hour depending on their
size. When cool enough to handle slip off the skins and cut the beets into
1/2 inch cubes. Wash the dandelion leaves well to remove all sand and grit.
Spin them dry and put in a large serving bowl. Add the beets and walnuts.
In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk
in the oil until well-combined. Drizzle the vinaigrette over the salad,
toss well and serve.
beets individually in foil, sealing the edges. Bake until they are easily
pierced with a tip of a knife. 35 minutes to 1 hour depending on their
size. When cool enough to handle slip off the skins and cut the beets into
1/2 inch cubes. Wash the dandelion leaves well to remove all sand and grit.
Spin them dry and put in a large serving bowl. Add the beets and walnuts.
In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk
in the oil until well-combined. Drizzle the vinaigrette over the salad,
toss well and serve.
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