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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


  1. Wash dandelion greens and arugula, put in a colander to dry
  2. 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.
  3. 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:

  1. 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.