Spring Harvest Salad

This Spring Harvest Salad is a celebration of early garden flavors, combining the earthy sweetness of boiled beets with the crisp bite of fresh broccoli spears and the peppery kick of young dandelion greens. The ingredients are simply prepared to highlight their natural textures and colors. A light vinaigrette made with olive oil, red wine vinegar, and a touch of honey ties the dish together, adding a subtle tang that cuts through the richness of the greens. Finely chopped green onions, garlic, and fresh herbs like parsley and cilantro provide aromatic depth, while optional boiled green peanuts add a delightful crunch. This dish is perfect for a refreshing lunch, a healthy side dish for spring dinners, or a picnic staple that travels well. It&# 226;ÂÂs simple, nutritious, and bursting with seasonal freshness.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 120

Dietary: Vegan

Description

This Spring Harvest Salad is a celebration of early garden flavors, combining the earthy sweetness of boiled beets with the crisp bite of fresh broccoli spears and the peppery kick of young dandelion greens. The ingredients are simply prepared to highlight their natural textures and colors. A light vinaigrette made with olive oil, red wine vinegar, and a touch of honey ties the dish together, adding a subtle tang that cuts through the richness of the greens. Finely chopped green onions, garlic, and fresh herbs like parsley and cilantro provide aromatic depth, while optional boiled green peanuts add a delightful crunch. This dish is perfect for a refreshing lunch, a healthy side dish for spring dinners, or a picnic staple that travels well. It&# 226;ÂÂs simple, nutritious, and bursting with seasonal freshness.

Directions

1
Place the fresh beets in a medium saucepan and cover with 1 quart of water.
2
Bring to a boil over high heat, then reduce heat and simmer until the beets are just tender, about 15 to 20 minutes.
3
Drain the beets and allow them to cool enough to handle.
4
Peel the cooled beets and dice them into small cubes. Set aside.
5
Rinse the saucepan and bring a second quart of water to a boil over high heat.
6
Add the broccoli spears and cook until tender-crisp and bright green, about 3 minutes.
7
Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process and preserve color.
8
Once chilled, drain the broccoli thoroughly and set aside.
9
In a large salad bowl, combine the diced beets, drained broccoli, torn dandelion greens, chopped green onions, minced garlic, parsley, cilantro, and optional green peanuts.
10
In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, honey, salt, and black pepper until emulsified.
11
Pour the vinaigrette over the vegetable mixture and gently toss until all ingredients are lightly and evenly coated.
12
Serve immediately while the greens are still crisp.

Nutrition Facts

Servings 1 quarts

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 270mg12%
Total Carbohydrate 22.5g8%
Dietary Fiber 10.0g40%
Sugars 6.9g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beets, broccoli, dandelion greens, spring salad, vegan, gluten free, light, seasonal, earthy, crunchy, honey balsamic, fresh vegetables, healthy, mediterranean, boiled beets, green onions, herbs, picnic food

Read it online: https://www.chefs-mate.com/recipe/spring-harvest-salad/