Caramelized Golden Beet, Kamut, and Dandelion Salad
This nutritious wilted dandelion salad recipe features golden beets, mushrooms, kamut and sweet peppers. Dandelion greens, as well as the other ingredients used in this salad have many health benefits.
Servings 8
Calories 207kcal
Ingredients
- 1-1 ¼ lb golden beet peeled and small diced
- ½ tbs oil olive or coconut
- 1 clove garlic large or 2 small, minced
- ½ teaspoon sea salt
- 2 bunches dandelions approx. 1 pound, coarsely chopped
- 1-1 ¼ cups sweet peppers diced
- 6 oz crimini mushrooms sliced
- 1 cup cooked Kamut or other wheat berries
Dandelion Salad Dressing
- 1 zest and juice of 1 large lemon
- ⅓ cup extra virgin olive oil
- 2 tbs honey
- 1 tbs apple cider vinegar
- 1 teaspoon sea salt
Instructions
- Place the golden beets in a skillet with oil over med-high heat. Saute until just starting to soften. Reduce heat to medium, then add the garlic and salt. Saute another 2-3 minutes. Remove from burner and set aside.
- Mix dressing ingredients together well, making sure the honey is fully dissolved.
- Place the chopped dandelion greens in a large bowl, toss with the dressing.
- Add the sweet peppers, crimini mushrooms, kamut and golden beets, tossing well to coat everything. Allow to wilt for at least a half hour, tossing occasionally.
- Serve as an entree salad, or along with grilled meats. Leftovers in refrigerator are good for several days.
Nutrition
Calories: 207kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 538mg | Potassium: 661mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6515IU | Vitamin C: 60.3mg | Calcium: 128mg | Iron: 3.1mg