Dandelion-Beet Salad
Updated February 28, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 20 minutes
- Prep Time
- 45 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons plus 1 teaspoon lemon juice (from 1 large lemon) or use sherry vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and black pepper
3 medium beets, cooked, peeled and cut into ½-inch-thick wedges
1 bunch tender dandelion greens (about ½ pound), washed, dried and bottoms trimmed
1 (4-ounce) log plain goat cheese (chèvre), in ¼-inch-thick slices
¾ cup toasted walnut pieces
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 9 milligrams cholesterol; 246 calories; 7 grams monounsaturated fat; 8 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 4 grams fiber; 304 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Put 3 tablespoons lemon juice in a small bowl. With a fork, whisk in mustard to dissolve. Whisk in the olive oil. Season with salt and pepper. Taste and adjust seasoning. Set aside.
- Step 2
Season the beets: Put beet wedges in a wide, low bowl or baking dish. Season lightly with salt and pepper, and sprinkle with remaining 1 teaspoon lemon juice or sherry vinegar. Add 2 tablespoons of vinaigrette and toss well. Let marinate for at least 10 minutes. Taste before serving: They may need more salt and acid.
- Step 3
To serve, put dandelion leaves in a large mixing bowl. Add a pinch of salt and half of the remaining vinaigrette and toss to coat. Taste and add more vinaigrette to your preference. Pile salad onto a platter or individual plates. Top with beets and goat cheese in a random pattern. Sprinkle with walnuts.
Private Notes
Comments
I would have been nice if the author had included instructions for cooking the beets. I would suggest roasting them (unpeeled, in a pan with a tiny bit of water, tightly covered with foil, oven at 400 degrees, roast for 45 minutes to one hour).
Yes, that's the way to do it. Another way to roast is to prick the beets and wrap in aluminum foil, then roast in a medium oven (put a pan on the shelf underneath in case of drips). Easy and good.
Step 1 | It's not vinaigrette unless you include vinegar. A little red wine or balsamic vinegar is a nice choice for this dressing. Nothing is better for whisking than a... whisk. Step 2 | Mandarin orange wedges are a nice addition for this salad.
I love David Tanis' recipes and entire approach to cooking, and I own his One Good Dish cookbook. I also snatched up locally grown dandelion greens in my local grocery this morning, which I have never seen it carry before, but I stupidly neglected to get some chevre as well, so I swapped feta for the chevre, but the chevre would have been creamier. And of course I used Sherry vinegar, which enhances everything it touches. Typically lovely and elegant yet simple salad from David Tanis.
@Troy Davis I used the recommended Sherry vinegar, which makes everything it touches divine.
Step 1 | It's not vinaigrette unless you include vinegar. A little red wine or balsamic vinegar is a nice choice for this dressing. Nothing is better for whisking than a... whisk. Step 2 | Mandarin orange wedges are a nice addition for this salad.