Dandelion Greens Salad with Roasted Baby Beets - Forks Over Knives
Beets are brushed with champagne vinegar and roasted to tender perfection. Asparagus and chickpeas add heft to this dandelion greens salad!
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)
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