Dandelion Beet Salad
Created by Linky on May 16, 2023
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 0m
- Recipe #40668
Ingredients
- 3 tablespoons plus 1 teaspoon lemon juice (from 1 large lemon) or use sherry vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Salt and black pepper
- 3 medium beets, cooked, peeled and cut into ½-inch-thick wedges (red or golden)
- 1/2 pound tender dandelion greens (1 bunch ), washed, dried and bottoms trimmed
- 4-ounce log plain goat cheese (chèvre), in 1/4-inch-thick slices
- 1/4 cup toasted walnut pieces
How to Make
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Make the vinaigrette
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Step 1: Put 3 tablespoons lemon juice in a small bowl.
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Step 2: With a fork, whisk in mustard to dissolve.
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Step 3: Whisk in the olive oil.
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Step 4: Season with salt and pepper. Taste and adjust seasoning.
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Step 5: Set aside.
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Season the beets
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Step 6: Put beet wedges in a wide, low bowl or baking dish.
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Step 7: Season lightly with salt and pepper, and sprinkle with remaining 1 teaspoon lemon juice or sherry vinegar.
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Step 8: Add 2 tablespoons of vinaigrette and toss well.
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Step 9: Let marinate for at least 10 minutes.
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Step 10: Taste before serving; add extra vinegar and/or salt as needed.
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Step 11: To serve, put dandelion leaves in a large mixing bowl. Add a pinch of salt and half of the remaining vinaigrette and toss to coat.
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Step 12: Taste and add more vinaigrette to your preference.
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Step 13: Pile salad onto a platter or individual plates.
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Step 14: Top with beets and goat cheese in a random pattern.
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Step 15: Sprinkle with walnuts.
Nutritional Facts
- Serving Size: 1 (204.6 g)
- Calories 274.5
- Total Fat - 20 g
- Saturated Fat - 4.7 g
- Cholesterol - 15.9 mg
- Sodium - 404.8 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 3.4 g
- Sugars - 10.4 g
- Protein - 10.4 g
- Calcium - 311.1 mg
- Iron - 1.7 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg