Dandelion Greens Salad with Roasted Baby Beets
Beets are brushed with champagne vinegar and roasted to tender perfection. Asparagus and chickpeas add heft to this dandelion greens salad!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
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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