By: Brianna A.
|Time:||35 min (20 min to prepare, 15 min to cook)|
|Number of Servings:||4|
1 each About 5 lbs red beets, cooked, skinned and sliced into shoestring size pieces
1 each About 2 lbs dandelion greens, dug from your own backyard and cleaned well
1 each 8 oz mushrooms, cleaned and sliced
1 each 5 cloves garlic, peeled and diced fine
1 each olive oil
1 each kosher salt
1 each freshly ground pepper to taste
|* Cook, skin, slice the beets after they have cooled so you are able to handle them.
* Clean the dandelion of roots and buds. Submerge for 2 minutes in boiling water. Drain well.
* In a sautee pan, heat the olive oil, add the mushrooms and sautee until lightly browned, about 10 minutes. Add garlic, brown lightly, then add the dandelion greens.* Sautee for about a minute more. Remove from heat.
* Mix beets, mushrooms and greens and toss to combine. Add kosher salt to taste. This can be served warm as a main course or chilled as a salad. *Any Spring green, either cultivated or wild, will do, provided it is safe to eat.