Description
A vibrant and nutritious salad combining roasted beets and sautéed dandelion greens, topped with pecans and a maple drizzle.
Ingredients
Scale
- 3 pounds raw beets, peeled and cubed
- 2–3 golden potatoes, peeled and cubed (or sweet potatoes, optional)
- 1 to 2 shallots, peeled and quartered (optional but recommended)
- 1/2 cup organic butter or coconut butter (to keep it vegan-friendly)
- 2 tablespoons maple syrup
- 1 standard bushel dandelion greens
- 1 cup pecan halves or chopped
- 3 tablespoons extra virgin olive oil, divided
- Salt to taste
- Fresh rosemary sprigs, 3 to 5 sprigs, leaves removed from stems and chopped
Instructions
- Roast Beets: Start by tossing the raw beets in a bit of oil and seasoning them with salt. Place them on a baking sheet and roast in a hot oven at 375 degrees F until they feel tender when pierced with a fork, about 35 minutes. Keep a close eye on them to avoid any overcooking which can turn them mushy.
- Blanch Dandelion Greens: Bring a pot of salted water to a boil, then add the dandelion greens. Let them cook for about 3 minutes until they turn vibrant green and tender. This step helps tone down their natural bitterness.
- Cool & Peel Beets: Once the beets are done roasting, take them out and let them cool slightly. When they are cool enough to handle, peel off the skins. This should come off easily; be cautious as they can be hot.
- Sauté Dandelion Greens: Heat 1 tablespoon of olive oil in a medium-to-large sauté pan over medium heat. Toss in the blanched dandelion greens and sauté until they are wilted and aromatic, which usually takes just a couple of minutes.
- Mix Salad Together: In a large mixing bowl, combine the roasted beets, sautéed dandelion greens, and the remaining 2 tablespoons of olive oil. Drizzle with maple syrup and give it a gentle toss, being careful not to break the beets as they can be delicate.
- Serve & Enjoy: Spoon your dandelion beet salad into bowls and serve fresh. The vibrant colors and combination of flavors are inviting. If you find the salad needs a bit more flavor, a drizzle of balsamic vinegar can boost the taste beautifully!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the beets are too firm after roasting, increase the roasting time by 10 minutes until tender. If the salad tastes bland, add more seasoning or drizzle a little balsamic vinegar before serving. To reduce bitterness from dandelion greens, try blanching them longer in boiling water before sautéing.
- Reheating Instructions: Reheat gently in the microwave if desired, ensuring not to overcook the vegetables.
- Serving Suggestions: Serve as a main dish topped with goat cheese. Pair with grilled salmon for a heartier meal. Incorporate into a nourish bowl with quinoa or rice for additional texture.
- Recipe Variations: For added tanginess, consider adding crumbled feta cheese. Incorporate roasted sweet potatoes for extra sweetness. Mix in cooked black rice for added texture.
- Ingredient Notes: When selecting beets, look for beets that are firm and free of soft spots. Instead of dandelion greens, spinach or kale can be substituted if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 711
- Sugar: 31g
- Sodium: 455mg
- Fat: 52g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 61mg