Chicken Salad with Roasted Beets and Dandelion Greens Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.
Ingredients 3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops) 1 tablespoon plus 1/2 cup extra-virgin olive oil About 1 1/4 tsp. kosher salt, divided 1 cup walnut pieces 1 tablespoon cumin seeds Zest of 2 lemons 3 tablespoons lemon juice 2 tablespoons chopped shallot 1/2 teaspoon pepper 3 cups shredded cooked chicken 1 1/2 qts. loosely packed tender dandelion green tops or arugula
Preparation 1. Preheat oven to 400°. Scrub beets, pat dry, and put on a rimmed baking sheet. Toss with 1 tbsp. oil and 1/2 tsp. salt. Bake until tender when pierced, 50 minutes. Roast nuts on another sheet, stirring often, until deep golden, 6 minutes. 2. Let beets cool. Meanwhile, toast cumin in a small frying pan over medium heat, stirring, until a shade darker, 2 minutes. Coarsely grind in a mortar or coffee grinder. Pour into a large bowl and whisk with remaining 1/2 cup oil, 3/4 tsp. salt, the lemon zest and juice, shallot, and pepper. 3. Trim beets and rub with a paper towel to remove peels. Cut into wedges, putting dark ones in a medium bowl and lighter ones in another medium bowl.
Celebrate the flavors of the West with these easy, fresh salad recipes.