Title: Fresh Dandelion Leaf Salad
Categories: Salad
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

From: Katherine L Smith Date: 23 May 97 Eat-L List (Recipes And Food Folklore) Ä

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