Title: Fresh Dandelion Leaf Salad
Categories: Salads
Yield: 4 Servings

3/4 lb Beets,Scrubbed With Tops,
-Trimmed To 1/2 "
1/2 lb Fresh Dandellion Leaves
1/2 c Walnut Pieces, Lightly
-Toasted
2 tb Sherry Vinegar Or Red Wine
-Vinegar
1/2 ts Kosher Salt
1/4 ts Freshly Ground Pepper
1 tb Chives, Snipped
5 tb Walnut or olive oil

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