Recipe courtesy of Sara Moulton

Spring Harvest Salad

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  • Total: 1 hr 10 min
  • Prep: 25 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. In a large bowl, combine the beets, broccoli, dandeloin greens, green onions, garlic, parsley, cilantro and, if desired, the peanuts.
  4. 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.