Buttery Beets, Sauteed Dandelion Greens & Pecans
Beets, shallots, butter, dandelion greens, pecans, maple syrup, olive oil, Rosemary, Salt
Add 2 to 3 golden or sweet potatoes
Use coconut butter instead of real butter
Combine peeled & cubed beets, quartered shallots, butter, and maple syrup. Season with salt and Rosemary.
In a bowl
A prepared baking sheet. Preheat the oven to 400 ℉ (205 ℃). Bake for 35-40 minutes.
Transfer everything to
To remove any bitterness, boil dandelion greens for a few minutes, then plunge into a bowl with cold water (blanching is optional).
Sauté dandelion greens & pecans in olive oil over medium heat for 2 to 4 minutes. Season lightly with salt.
Roasted, buttery beets on a large serving plate surrounded by the sautéed dandelion greens and pecans.
Top with goat
cheese, fried eggs, black rice, or enjoy as a side dish with burgers, short ribs, salmon, or a roast.
Even great on toast
Healthy vegetable dishes
Kale Salmon Salad with Mozzarella
Roasted Baby Bok Choy (sweet &hearty)
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