This delicious recipe accompanies a mung dahl soup with steamed rice beautifully for a rounded out meal. Especially appropriate in the springtime, beets and dandelion cleanse a liver heavy with the fat and nutrient-rich harvest of the fall/winter season while alkalizing the blood.
1 lb Roasted Beets
1 bunch Fresh Dandelion Greens
1/2 cup Roasted unsalted pumpkin seeds
¼ cup Olive oil
2 tbsp Apple Cider Vinegar
Juice of 1 lemon
½ tsp Cumin (ground)
1 tbsp. Agave Nectar or raw honey
Peel 1 lb of beets and place in an 8 x 8 inch baking pan and add ½ cup of water, ¼ tsp of salt and a tablespoon of ghee. Seal pan tightly with foil and bake at 375 until beets are easily pierced with a thin skewer or knife tip, about 45 minutes for small beets, 1 hour for medium, 1 ¼ hours of large beets. Allow to cool and slice into wedges.
Rinse and tear dandelion greens.
Roast ½ cup of raw pumpkin seeds in a skillet on low heat, until they start to turn golden-brown and pop.
Mix all ingredients together with dressing. Serve fresh.