Summer Dandelion Salad - alive magazine
Beets and dandelions brighten up this summer salad. Dressing 1/4 cup (60 mL) extra-virgin olive oil 1 1/2 Tbsp (22 mL) balsamic vinegar 1 tsp (5 mL) unrefined…
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Cooking tools:
- Baking pan
- Oven
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 1/2 Tbsp (22 mL) balsamic vinegar
- 1 tsp (5 mL) unrefined sugar
- Juice of 1/2 lemon
- Juice of 1 clementine or mandarin orange
- 1/2 tsp (2 mL) ground black pepper
- Dash of sea salt
- 4 beets
- 3 cups (750 mL) dandelion greens
- 2 cups (500 mL) arugula
- 1 clove garlic
- 1/2 cup (125 mL) blueberries
- 6 oz (170 g) soft goat cheese, cut into 1/4 in (0.64 cm) pieces
- 1/2 cup (125 mL) pine nuts
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