This is a great salad for when you’ve just pulled some beets out of the garden, and have both beets and greens. I’ve adapted it from here.
Ingredients:
Salad:
4 or so beets (maybe more if you have small garden beets)
The greens from those beets (or 1 bunch beet greens)
2 scallions
Optional:
Some sort of crunchy nuts or seeds (sunflower, slivered almonds, roast pumpkin seeds)
Feta or other pungent tasty cheese (I used shanklish since it keeps more or less forever and I have some in the fridge.)
I also grated a carrot on top of the salad.
Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh basil (not sure if this is really necessary)
1 tablespoon+ of the beet juice for a bit of sweetness
Cook beets until you can poke a fork in them easily. Skin using your fingers once they’ve cooled. Slice into rounds.
Blanch greens for 20-30 seconds in boiling water. I recommend undercooking them a little so they stay a bit greener. Once you remove them from the water, rinse them in cold water to stop cooking. Squeeze out the excess water.
Mix everything together, dress either at the table or per plate.
I even have a picture: