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Add a photoServings: 4
Ingredients
- 3/4 lb Beets,Scrubbed With Tops, Trimmed To 1/2 "
- 1/2 lb Fresh Dandellion Leaves
- 1/2 c. Walnut Pcs, Lightly Toasted
- 2 Tbsp. Sherry Vinegar Or possibly Red Wine Vinegar
- 1/2 tsp Kosher Salt
- 1/4 tsp Freshly Grnd Pepper
- 1 Tbsp. Chives, Snipped
- 5 Tbsp. Walnut or possibly extra virgin olive oil
Directions
- Place a rack in the center of the oven and heat to 425 degrees. Wrap the beets individually in foil, sealing the edges. Bake till they are easily pierced with a tip of a knife. 35 min to 1 hour depending on their size. When cold sufficient 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 in the beets and walnuts.
- In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk in the oil till well-combined. Drizzle the vinaigrette over the salad, toss well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 59 | 61% |
| Total Fat 7.08g | 9% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 336mg | 14% |
| Potassium 241mg | 7% |
| Total Carbs 7.1g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.16g | 3% |
| Protein 2.59g | 4% |
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