3/4 lb Beets,Scrubbed With Tops, Trimmed To 1/2 "
1/2 lb Fresh Dandellion Leaves
1/2 cup Walnut Pieces, Lightly Toasted
2 tbsp Sherry Vinegar Or Red Wine Vinegar
1/2 tsp Kosher Salt
1/4 tsp Freshly Ground Pepper
1 tbsp Chives, Snipped
5 tbsp Walnut or olive oil
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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.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
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