Wild Rice Salad with Roasted Beets, Rutabagas and Dandelion Greens

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August 1, 2016

Recipe by Brooklyn Supper

Ingredients

For the salad

3 cups cooked wild rice

1 bunch dandelion greens, washed, ends trimmed, and rough chopped

4 beets, peeled, trimmed, and cut into 1/4 inch thick rounds

2 large rutabagas, peeled, trimmed, and cut into 1/4 inch thick half moons

2 tablespoons extra virgin olive oil

1/4 cup minced chives

Sea salt and pepper to taste

For the dressing

2 cloves garlic, minced

2 tablespoons prepared horseradish

2 tablespoons extra virgin olive oil

1 tablespoon fresh squeezed lemon juice

1 tablespoon süßer senf or other sweet mustard

1 teaspoon honey

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

1For directions visit Brooklyn Supper

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