Buttery Roasted beets & Dandelion greens

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Beets, shallots, butter, dandelion greens, pecans, maple syrup, olive oil, Rosemary, Salt You'll need:

Add 2 to 3 golden or sweet potatoes Use coconut butter instead of real butter Alternative options:

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). Meanwhile

Sauté dandelion greens & pecans in olive oil over medium heat for 2 to 4 minutes. Season lightly with salt. Then

Roasted, buttery beets on a large serving plate surrounded by the sautéed dandelion greens and pecans. Transfer

Top with goat cheese, fried eggs, black rice, or enjoy as a side dish with burgers, short ribs, salmon, or a roast. Serving suggestions

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