Bitter Greens Beet Salad Recipe

• 1 1/3 lbs. fresh beets with tops
• 7 c. torn escarole lettuce
• 1 c. trimmed watercress or possibly arugula lettuce
• 2 tbsp. lemon juice
• 2 tbsp. extra virgin olive oil
• 1 teaspoon tamari
• Freshly grnd pepper

1. Leave root and 1 inch steam on beets, reserve tops.
2. Scrub beets with vegetable brush.
3. Place beets into small wedges in a shallow baking dish, cover and bake at 400 degrees for 45 min.
4. Trim off beet roots and stems, rub off skins.
5. Cut beets into small wedges.
6. Cover and chill.
7. Select several attractive reserved beet tops, remove and throw away stems.
8. Cut beet greens into 1/4 inch wide diagonal strips to measure 2 c.. Immerse in ice water 5 min.
9. Drain and pat dry with paper towels.
10. Combine with escarole and watercress in a large bowl, chill.
11. Before serving, toss mixed greens with lemon juice, oil and tamari sauce.
12. Divide into 1 c. servings on salad plates.
13. Arrange 1 c. beet wedges on each c. of greens, sprinkle with pepper.
14. Serving = 2 c. salad.

fresh beets with tops, escarole lettuce, arugula lettuce, lemon juice, extra virgin olive oil, tamari, freshly grnd pepper

Taken from cookeatshare.com/recipes/bitter-greens-beet-salad-57067 (may not work)