Roasted Beet and Dandelion Greens Salad

Name: Roasted Beet and Dandelion Greens Salad
Prep time: 30 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 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

Recipe photo courtesy of Christina Holmes

Source: Martha Stewart Living, January/February 2014

1 hour 25 mins 30 mins 6

Total Time Prep Servings

Ingredients

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

Directions

1. 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).
2. 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.

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Reviews

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butterfly6214

11 SEP, 2017

Is the acidifier missing from the ingredients, is it just left out of this recipe? I would add a vinegar to the dressing to balance the sweetness of the beets.
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