| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Atlanta | Salads | 4 | Servings |
INGREDIENTS
| 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 |
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. Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
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