Recipe courtesy of Sara Moulton
Show: Cooking Live
Save Recipe Print
Total:
1 hr 10 min
Prep:
25 min
Cook:
45 min
Yield:
4 to 6 servings

Ingredients

Directions

In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes. Drain; allow to cool, then peel and dice. Set aside.

Rinse the saucepan and bring a second quart of water to a boil over high heat. Add the broccoli spears and cook until tender and bright green, about 3 minutes. Drain and place in a bowl of ice water to chill. When chilled, drain and set aside.

In a large bowl, combine the beets, broccoli, dandeloin greens, green onions, garlic, parsley, cilantro and, if desired, the peanuts.

In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper. Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients. Serve immediately.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Broccoli Salad

Recipe courtesy of The Neelys

Asian Salad

Recipe courtesy of Food Network Kitchen

Wild Rice Salad

Recipe courtesy of Ina Garten

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Salad Bar Salad with Creamy Italian Dressing

Recipe courtesy of Ree Drummond

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.