Recipe By : Atlanta Journal
Serving Size : 4 Preparation Time :0:10
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Pound Beets,Scrubbed With Tops -- Trimmed To 1/2 "
1/2 Pound Fresh Dandellion Leaves
1/2 C Walnut Pieces -- Lightly Toasted
2 Tbsp Sherry Vinegar Or Red Wine Vinegar
1/2 Teas Kosher Salt
1/4 Teas Freshly Ground Pepper
1 Tbsp Chives -- Snipped
5 Tbsp walnut or olive oil
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.
