1 small bunch Dandelion Greens
1 small head chicory
1 small head radicchio
1 medium beetroot, roasted
Nuts and seeds of your choice- sunflower seeds, pepitas, pine nuts, sesame seeds, walnuts and almonds
Optional: goat’s feta to top
1/2 medium lemon, juiced
2 Tbs. fresh thyme leaves
Cayenne pepper, to taste
1 clove fresh garlic, crushed, to taste
1/4 cup olive oil
Wash dandelion greens, chicory, and radicchio. Remove and discard tough stems, and tear into 2-inch pieces. Combine in medium bowl, and set aside.
Combine lemon juice, thyme, garlic and cayenne in small bowl, and whisk together to mix. Whisk in olive oil to blend well.
Season with celtic salt and pepper to taste, if desired.
Drizzle just enough dressing over greens to lightly coat leaves; toss to mix well.
Place roasted beetroot on top of salad leaves and scatter nuts or seeds and goats feta on top and serve.
This makes a wonderful side dish for some amino acid-packed lean protein such as grilled chicken, fish or tempeh. You can also crumble a little goats feta over it if desired.