DANDELION SALAD with BEETS
Dandelion greens are among the most healthful foods in existence. Like all bitter greens, they act as a powerful blood purifier. When combined with beets as they are here, dandelion greens also help detoxify the liver. In addition, this combo is easy on the palate because the greens’ bitter edge is tamed by the beets’ sweetness. Brazil nuts bring protein, selenium, and a satisfying crunch to the mix. Health and pleasure!
1 large bunch very fresh dandelion greens (about 6 cups cut leaves)
2 cups grated beets
½ cup grated carrot
½ cup thinly sliced red onion
½ cup thinly sliced celery heart, including leaves
1/3 cup freshly squeezed tangerine juice
2 tablespoons white balsamic or champagne vinegar
2 teaspoons Dijon mustard
¼ teaspoon sea salt
¼ teaspoon freshly ground mixed peppercorns (black, white, green, and pink) or black only
¼ cup walnut oil or extra-virgin olive oil
½ cup Brazil nuts, cut into 4 pieces each
Keeping the dandelion greens in a bunch, hold them by the stems and rinse well under cold running water to remove any grit. Remove any decayed bits, then lay the bunch on a cutting board and cut the leaves and tender stems crosswise at 1-inch intervals. Put in a salad spinner and spin dry, or blot dry with a clean dish towel.
Put the greens in a large bowl and add the beets, carrot, onion, and celery. Toss until well combined.
Put the tangerine juice, vinegar, mustard, salt, and pepper in a medium bowl and whisk until well combined. Add the oil in a thin stream, whisking constantly until emulsified. Pour over the salad and toss thoroughly. Divide the salad among four plates. Top with the Brazil nuts and serve at once.
Per serving: 383 calories, 7 g protein, 30 g fat (4 g sat), 27 g carbohydrates, 278 mg sodium, 171 mg calcium, 6 g fiber
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