Title: Spring harvest salad
 Categories: 
      Yield: 4 Servings
 
    1/2 lb Fresh beets
      2 c  Small fresh broccoli spears
      4 c  Torn young dandelion greens,
           Washed and dried
      2    Green onions, finely
           Chopped
      1 lg Clove garlic, minced
      1 tb Chopped fresh parsley
      1 tb Chopped fresh cilantro
      2 tb Chopped boiled green peanuts
           (optional)
      3 tb Olive oil
      2 ts Red wine vinegar
      2 ts Balsamic vinegar
      2 ts Honey
    1/8 ts Salt, or to taste
    1/8 ts Freshly ground black pepper,
           Or to taste
 
  In a medium saucepan, cook the beets in 1 quart boiling water until
  just tender, about 15 to 20 minutes. Drain, allow to cool, then peel
  and dice. Set aside.
  
  Rinse the saucepan and bring a second quart of water to a boil over
  high heat. Add the broccoli spears and cook until tender and bright
  green, about 3 minutes. Drain and place in a bowl of ice water to
  chill. When chilled, drain and set aside.
  
  In a large bowl, combine the beets, broccoli, dandelion greens, green
  onions, garlic, parsley, cilantro, and, if desired, the peanuts.
  
  In a small bowl, whisk together the olive oil, vinegars, honey, and
  salt and pepper. Pour this vinaigrette over the vegetables and gently
  toss to lightly coat all ingredients. Serve immediately.
  
  Yield: 4 to 6 servings