More Salad!

Well the dandelion greens were such a hit I decided they needed to be a more regular part of our diet. This salad was incredible!

I first cleaned and baked 3 beets in a 350degree oven with a mixture of 1/4 cup orange juice and 1/4 cup red wine vinegar in a foil covered baking dish.

While the beets were baking (50 minutes) we cleaned and chopped beet greens, 

dandelion greens,

and baby arugula.

Meanwhile, we drained and rinsed 1 1/2 cups of great northern (cannellini beans) that were prepared the night before in the crockpot:

shelled a bunch of pistachio nuts,

and peeled and chopped the beets.

The dressing was the same as the other night with the addition of a little maple syrup (not pancake syrup!!) for some sweetness. 2 Tb dijon mustard, 2 Tb red wine vinegar, 2 Tb olive oil, and 1 Tb maple syrup.

Toss everything together, top with grated parmesan cheese and chopped goat cheese and enjoy!