Winter Greens Salad with Sage Dressing

Winter Greens Salad with Sage Dressing
Winter Greens Salad with Sage Dressing
Makes 6 to 8 servings
Write a review
  1. 1/4 
cup mayonnaise
  2. 2 
tablespoons red wine vinegar
  3. 2 
teaspoons chopped fresh sage
  4. 2 
teaspoons honey
  5. 1 
teaspoon kosher salt
  6. 1/2 
teaspoon ground black pepper
  7. 2 
tablespoons extra-virgin olive oil
  1. 1 
pound red or golden beets with greens attached
  2. 2 
tablespoons water
  3. 1 
teaspoon kosher salt
  4. 1 
cup baby kale, chopped
  5. 1 
cup dandelion greens, chopped
  6. Shaved Parmesan cheese
  1. For dressing: In a small bowl, whisk together mayonnaise and next 5 ingredients until combined; whisk in oil until well combined. Cover and refrigerate for up to 3 days.
  2. Preheat oven to 400°.
  3. For salad: Trim stems and greens from beets. Chop greens, and set aside in a large bowl. Place beets on a sheet of heavy-duty aluminum foil, and drizzle with 2 tablespoons water and salt. Wrap foil around beets.
  4. Bake for 1 hour. Let stand until cool enough to handle; peel beets using paper towels, discarding skins, and chop.
  5. To beet greens, add chopped beets, kale, and dandelion greens. Drizzle with dressing, tossing to combine; top servings with Parmesan.
Paula Deen Magazine