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By: Brianna A.
| Description: | ||
| Time: | 35 min (20 min to prepare, 15 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each About 5 lbs red beets, cooked, skinned and sliced into shoestring size pieces 1 each About 2 lbs dandelion greens, dug from your own backyard and cleaned well 1 each 8 oz mushrooms, cleaned and sliced 1 each 5 cloves garlic, peeled and diced fine 1 each olive oil 1 each kosher salt 1 each freshly ground pepper to taste |
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| Directions: | ||
| * Cook, skin, slice the beets after they have cooled so you are able to handle them. * Clean the dandelion of roots and buds. Submerge for 2 minutes in boiling water. Drain well. * In a sautee pan, heat the olive oil, add the mushrooms and sautee until lightly browned, about 10 minutes. Add garlic, brown lightly, then add the dandelion greens.* Sautee for about a minute more. Remove from heat. * Mix beets, mushrooms and greens and toss to combine. Add kosher salt to taste. This can be served warm as a main course or chilled as a salad. *Any Spring green, either cultivated or wild, will do, provided it is safe to eat. |
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| Notes: | ||
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