Beet and Dandellion Salad

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SERVINGS
4

INGREDIENTS
2 large fresh beets
1 bowl of cleaned dandelion greens
1/3 cup red wine vinegar
1 Tablespoon mustard
2 teaspoons chopped parsley
1/2 teaspoon sugar
fresh ground black pepper and salt to taste
1/3 cup vegetable oil
1/3 cup yogurt

PREPARATION
1. To prepare the fresh beets; preheat oven to 350 degrees. Wrap the unpeeled washed beets in aluminum foil. Bake the beets in the center of a pre-heated oven for 45 minutes. Remove the beets from the oven and let cool. These roasted beets keep for 1 week in the refrigerator.

2. Peel the roasted beets then chop them coarsely. Set aside.

3. Prepare the dressing by combining the vinegar, mustard parsley, sugar and seasonings. Beat in the oil then stir in the yogurt. Combine the dressing with the beets.

4. Divide the dandelion greens between four plates. Top each dandelion salad with the dressed beets. Season with a grating of fresh black pepper.

Source: Priscilla, Chester, Connecticut

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