Spring Harvest Salad

Total Time:
1 hr 10 min
Prep:
25 min
Cook:
45 min

Yield:
4 to 6 servings

Ingredients
  • 1/2 pound fresh beets
  • 2 cups small fresh broccoli spears
  • 4 cups torn young dandelion greens, washed and dried
  • 2 green onions, finely chopped
  • 1 large clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons chopped boiled green peanuts (optional)
  • 3 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
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.


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