Recipe - Fresh Dandelion Leaf Salad

Three fourths pound Beets,Scrubbed With Tops,
Trimmed To One half "
One half pound Fresh Dandellion Leaves
One half cup Walnut Pieces, Lightly
Toasted
2 tablespoon Sherry Vinegar Or Red Wine
Vinegar
One half teaspoon Kosher Salt
One fourth teaspoon Freshly Ground Pepper
1 tablespoon Chives, Snipped
5 tablespoon 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
One half 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 wellcombined. Drizzle the vinaigrette over the salad,
toss well and serve.

Recipe by: Atlanta Journal Posted to MCRecipe Digest V1 #617 by
ksmith4001@juno.com (Katherine L Smith) on May 23, 1997