Dandelions salad with roast beef

Dandelions salad with roast beef

Total: 30 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 398 kcal
, Fat: 19 g
, Carbohydrate: 40 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g dandelions
250 g white asparagus, peeled into thin strips using a peeler.
1 tbsp olive oil
¼ tsp salt


½ dl walnut oil
½ tbsp honey
1 red chilli pepper, deseeded, cut into rings
1 garlic clove, finely chopped
2 tbsp white balsamic vinegar
1 lime, the whole juice
1 spring onion incl. green part, finely chopped
¼ tsp sea salt


100 g dandelions
½ bunch chervil, leaves torn off
200 roast beef, sliced
3 tbsp flaked almonds, roasted
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How it's done

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Mix the dandelions, asparagus, oil and salt, transfer to a baking tray lined with baking paper.


To roast

Approx. 12 mins. in the centre of an oven preheated to 200°C.


Heat the oil in a pan. Add the honey, chilli pepper and garlic, allow to infuse for approx. 10 mins. Mix in the balsamic, lime juice, spring onions and salt.


Mix the dandelions and chervil with half of the vinaigrette, plate up. Top with the roast beef and roasted dandelions and asparagus, drizzle with the remainder of the vinaigrette, sprinkle with the flaked almonds.


Good to know
Note: Dandelions can be picked from organic meadows. Once the flowers open up and the dandelions start secreting milky white sap, they should no longer be harvested.

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