Roasted Beet and Dandelion Greens Salad
- Total Time:
- Servings: 6
Photography: Christina Holmes
Source: Martha Stewart Living, January/February January/February 2014
- 2 1/2 pounds small beets, preferably a mix of red, golden, and Chioggia, trimmed and scrubbed
- 1/4 cup extra-virgin olive oil
- Coarse salt
- 4 cups dandelion greens, thick stems removed
- 2 teaspoons cumin seeds
- Flaky sea salt, such as Maldon
Preheat oven to 400 degrees. Place beets on foil lined with parchment. Drizzle with 1 tablespoon oil; season with coarse salt. Wrap foil into a sealed pouch. Roast beets on a rimmed baking sheet until easily pierced with a skewer, about 45 minutes. Carefully open pouch; when beets are cool enough to handle, rub off skins with paper towels. Halve beets (or quarter, if desired).
Arrange beets and dandelion greens in a serving dish. In a skillet, bring remaining 3 tablespoons oil and cumin seeds to a simmer; toss with beets and greens. Sprinkle with sea salt and serve.