| 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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