*  Exported from  MasterCook  *

                        Fresh Dandelion Leaf Salad

Recipe By     : Atlanta Journal
Serving Size  : 4    Preparation Time :0:10
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Pound         Beets,Scrubbed With Tops -- Trimmed To 1/2 "
     1/2  Pound         Fresh Dandellion Leaves
     1/2  C             Walnut Pieces -- Lightly Toasted
   2      Tbsp          Sherry Vinegar Or Red Wine Vinegar
     1/2  Teas          Kosher Salt
     1/4  Teas          Freshly Ground Pepper
   1      Tbsp          Chives -- Snipped
   5      Tbsp          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.

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