Arugula and Dandelion Greens, Roasted Beets
Roasted Garlic Vinaigrette
Prep time about 1 hour and 15 minutes
1 bunch of dandelion greens
1 bunch of arugula
4 small beets scrubbed and washed
1 head of garlic
¼ cup Apple cider vinegar
¼ cup of flax seed oil
¼ cup plus 1 teaspoon of extra virgin olive oil for roasting the garlic
1 teaspoon of prepared mustard
1 pinch of crushed red pepper
- Wash dandelion greens and arugula, put in a colander to dry
- Cut stem end of a head of garlic so the cloves are exposed, place in aluminum pouch with 1 teaspoon of olive oil, close and place in a 350° oven and cook for about 15 minutes, set aside and let it cool down.
- Wrap beets in aluminum foil and roast for about 40 minutes until fork tender, you can also save this step by buying roasted organic beets, not canned!
For the dressing:
- In a blender place roasted garlic cloves, mustard and cider vinegar and puree, with the blender running add oils until it thickens, season with salt and pepper and dress salad to taste.