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 r...
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