How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Shaved Beet and Dandelion Salad?

You need 8 ingredients. The key ingredients include: 2 teaspoons finely chopped shallot, 1 teaspoon Dijon mustard, 2 anchovy fillets, finely chopped, 2 tablespoons sherry vinegar, and more.

Is Shaved Beet and Dandelion Salad suitable as salads?

Yes, Shaved Beet and Dandelion Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Shaved Beet and Dandelion Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Beet and Dandelion Salad Recipe

Name: Shaved Beet and Dandelion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons finely chopped shallot; 1 teaspoon Dijon mustard; 2 anchovy fillets, finely chopped; 2 tablespoons sherry vinegar; Coarse salt and freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 small red or yellow beet, peeled and shaved into very thin pieces; 2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

Fresh, crisp and full of flavor — this Shaved Beet and Dandelion Salad is a must-try. Made with shallot, mustard, anchovy and sherry vinegar. Easy step-…

This Shaved Beet and Dandelion Salad relies on simple, everyday ingredients such as finely chopped shallot, dijon mustard and sherry vinegar. It comes together quickly and makes 4 servings, at about 135 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
2 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small red or yellow beet, peeled and shaved into very thin pieces
2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
135 kcal
Category
Salads

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