Yield: 4 Servings
|¾ pounds||Beets,Scrubbed With Tops, Trimmed To 1/2 "|
|½ pounds||Fresh Dandellion Leaves|
|½ cup||Walnut Pieces, Lightly Toasted|
|2 tablespoons||Sherry Vinegar Or Red Wine Vinegar|
|½ teaspoon||Kosher Salt|
|¼ teaspoon||Freshly Ground Pepper|
|1 tablespoon||Chives, Snipped|
|5 tablespoons||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 ½ 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@... (Katherine L Smith) on May 23, 1997