Try this tasty Spring Salad and enjoy the bright colors and balance of flavors!
1 roasted beet, sliced; 1 small red onion, thinly sliced; 2 tablespoons olive oil; 2 teaspoons maple syrup; 2 tablespoons cider vinegar; 2 cups baby spinach, washed and dried; 2 cups dandelion greens (washed and dried, stems removed; tear or chop into bite-sized pieces OR reduce to 1 cup and mince -- increase spinach to 3 cups);
Salt and freshly ground black pepper, to taste
Saute the red onion slices in a skillet until they soften, but not so much that they lose their color. Stir in the maple syrup and cider vinegar. Pour the hot dressing over the greens and beets, tossing everything to coat with dressing. Add salt and pepper to taste. If dandelion is too bitter for your taste to start, increase the baby spinach from 2 cups to 3 cups and then try reducing the dandelion greens to 1 cup and mince them before adding to the spinach.
Let me know what you think!