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  • Makes 8 cups

Not a beet lover? This colorful salad could be a gamechanger. Tender baby beets are brushed with champagne vinegar and roasted to perfection so the earthy bulbs are transformed into sweet treats. The bed of beet and dandelion greens (which have a similar taste to radicchio) make a great base for the roasted beets, asparagus spears, and chewy chickpeas. Whisk together a simple mustard vinaigrette and garnish with a sprinkle of thyme for straight-from-the-garden goodness!

Tip: If you can’t find baby beets with fresh tops attached, substitute 4 cups of baby Swiss chard or baby spinach for the greens. Come summer, use full-size beets and cut them into quarters.

Dandelion Greens Salad with Roasted Baby Beets in a white bowl against a green background

Ingredients

  • 2 lb. small beets with greens
  • 4 tablespoons champagne vinegar
  • 1 lb. thin asparagus spears
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 4 cups coarsely chopped dandelion greens and/or baby arugula
  • Freshly ground black pepper, to taste
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
  • 1 teaspoon chopped fresh thyme (optional)

Instructions

  1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Remove greens from beets; cut stems from leafy portion. Coarsely chop greens; set aside. Arrange beets in the prepared pan; brush with 1 tablespoon of the vinegar. Cover with foil. Roast 30 minutes; uncover. Add asparagus to pan. Roast 15 minutes more or until beets are tender. Cool to room temperature. Cut beets in half.
  2. In a large bowl whisk together the remaining 3 tablespoons vinegar, the mustard, and maple syrup. Add coarsely chopped beet greens and dandelion greens; toss to coat. Season with pepper. Arrange greens in a bowl. Top with roasted vegetables and chickpeas, and sprinkle with thyme.
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(5 from 2 votes)
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Ruth H.4 months ago
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I’m so glad to see a recipe using dandelion greens! We have picked them from our yard and eaten them slightly cooked. Don’t knock it until you try them. I can’t wait to try this recipe!

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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