Beetroot and Dandelion Leaf Salad

2 servings

15 minutes

Beet and dandelion leaf salad is a harmony of simple yet refined flavors. The origins of this dish trace back to traditional European cuisines where seasonal ingredients and freshness play a key role. Beetroot, with its natural sweetness and earthy aroma, pairs wonderfully with the tangy notes of dandelion leaves, while soft goat cheese adds a creamy tenderness. Balsamic vinegar and olive oil create a subtle balance, and sesame seeds finish the composition with a light nutty accent. This salad is not only healthy but also versatile: it serves as a light appetizer or side dish to main courses, especially green buckwheat. Its freshness and rich flavor make it an ideal choice for spring and summer menus.

Energy value per serving

• Calories: 268.7
• Proteins: 9.8g
• Fats: 18.5g
• Carbohydrates: 15.5g

Ingredients

• Beet: 1 pc
• Dandelion leaves: 150 g
• Goat cheese: 50 g
• Olive oil: 20 ml
• White sesame seeds: 10 g
• Balsamic vinegar: 10 ml

Cooking steps

1. Boil the beetroot in any convenient way, cool it down, and cut it into cubes.

   Required ingredients:

   • Beet: 1 piece

2. Wash the dandelion leaves well and chop them.

   Required ingredients:

   • Dandelion leaves: 150 g

3. Mix beetroot with dandelions, add cheese.

   Required ingredients:

   • Beet: 1 piece
   • Dandelion leaves: 150 g
   • Goat cheese: 50 g

4. Dress the salad with olive oil, balsamic vinegar, and sprinkle sesame on top.

   Required ingredients:

   • Olive oil: 20 ml
   • Balsamic vinegar: 10 ml
   • White sesame seeds: 10 g

5. This salad goes perfectly with a side of green buckwheat.