Instructions: Roast beet at 375F for 2 to 2 1/2 hours, or until tender. Remove from oven and let cool. Peel skin, removing brown outer portion. Cut peeled beet into batons and set aside. Place shallot and 3 tablespoons of olive oil in a small ovenproof pan and bake at 375F for 30 minutes, or until tender. Remove from pan and reserve olive oil. Remove tough outer layer of the shallot and cut into thin pieces. Coarsely chop half of the roasted chile and place it in blender with reserved oil the shallots were cooked in and the water. Puree until smooth, then strain. Season with salt and pepper and store in refrigerator. Cut remaining chile into small dice and place in a small bowl with vinegar. Slowly whisk in remaining 3 tablespoons olive oil and season with salt and pepper. Lightly toss dandelion greens, shallot, white beets and apple with vinaigrette and season with salt and pepper. Arrange apple, beet and shallot mixture on top of greens. Place pistachios around greens. Spoon chile puree on top of and around salad.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.