Roasted Beet and Dandelion Greens Salad

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.

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