by Robin Harforddandelion-salad

A quick a delicious dandelion salad recipe you can knock up in the kitchen in less than 15 minutes. Healthy, fast food!


  • 250g baby beetroots in mild malt vinegar
  • 130g Raven’s Oak goat’s cheese
  • 2 x small discovery apples
  • 1 x handful of washed small dandelion leaves (Taraxacum spp.)
  • 1″ piece of ginger
  • olive oil
  • cracked black pepper

Suggested Instructions

  1. Grate the apple along with the peeled ginger and mix together.
  2. Next dice the beetroots and goat’s cheese and mix with the apple and ginger.
  3. Finally slice the dandelion leaves length ways and fold into the salad mixture along with a few glugs of olive oil. Season with cracked black pepper.


robins bookCheck out Robin’s new book here:

 Eatweeds: Gourmet Wild Food Recipes Volume 1




Robin Harford foraging

© Robin Harford

Robin runs wild food foraging courses & walks around Britain. Courses are run in Scotland, Devon, London, Oxfordshire, West Sussex, Yorkshire etc. – See more at:

For more of Robin’s wonderful foraging based recipes see: Eat Weeds  – Wild food guide to the edible plants of Britain and beyond…