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.
1
Boil the beetroot in any convenient way, cool it down, and cut it into cubes.
- Beetroot: 1 piece
2
Wash the dandelion leaves well and chop them.
- Dandelion greens: 150 g
3
Mix beetroot with dandelions, add cheese.
- Beetroot: 1 piece
- Dandelion greens: 150 g
- Goat cheese: 50 g
4
Dress the salad with olive oil, balsamic vinegar, and sprinkle sesame on top.
- Olive oil: 20 ml
- Balsamic vinegar: 10 ml
- White sesame seeds: 10 g
5
This salad goes perfectly with a side of green buckwheat.
