Makes 1 cup

Ingredients:
1 beet, roasted
2½ cups firmly packed dandelion greens, chopped
1/4 cup toasted chopped pecans
1 large clove garlic
1 tablespoon white balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Directions:

  1. Wrap the beet in parchment paper then aluminum foil and roast at 400 degrees for 40-50 minutes, or until tender. Cool, peel and cut into chunks.
  2. Transfer beets to a food processor, add the dandelion greens, pecans, garlic, vinegar, salt, and pepper. Pulse until coarsely chopped, scraping down the sides. While the motor is running, add the olive oil and process until well combined, scraping down the sides.