Spring Harvest Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh beets
2 cups	292g / 10oz	Small fresh broccoli spears
4 cups	948ml	Torn young dandelion greens - washed, dried
2		Green onions - finely chopped
1		Garlic clove - minced (large)
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped boiled green peanuts (optional)
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Red wine vinegar
2 teaspoons	10ml	Balsamic vinegar
2 teaspoons	10ml	Honey
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes. Drain; allow to cool, then peel and dice. Set aside.

Rinse the saucepan and bring a second quart of water to a boil over high heat. Add the broccoli spears and cook until tender and bright green, about 3 minutes. Drain and place in a bowl of ice water to chill. When chilled, drain and set aside.

In a large bowl, combine the beets, broccoli, dandeloin greens, green onions, garlic, parsley, cilantro and, if desired, the peanuts.

In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper. Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9697) - from the TV FOOD - NETWORK

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