Fresh Dandelion Leaf Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Beets - scrubbed with tops, trimmed to 1/2 "
1/2 lb	227g / 8oz	Fresh dandelion leaves
1/2 cup	118ml	Walnut pieces - lightly toasted
2 tablespoons	30ml	Sherry vinegar or red wine vinegar
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 tablespoon	15ml	Chives - snipped
5 tablespoons	75ml	Walnut or olive oil

Recipe Instructions

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.

Source:
Atlanta Journal

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