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About the Recipe: We love to use the beet leaves from gold and red beets when they are bright green and tender. Any mixture of greens can be used but make sure to combine several different textures and flavors. Sometimes, we even include baby kale or arugula. Add a refreshing crunch with your favorite add-in ingredients like tomatoes, onions, cucumbers, or walnuts. A few broccoli florets add a nice contrast flavor. Serve with fresh orange vinaigrette made from sweet oranges or even blood oranges.
Combine Salad Greens: Remove the leaves from beet stems; wash; pat dry with paper towels; tear into bite-size pieces; place in salad bowl; add mixed baby salad greens, sliced cucumbers, tomatoes, broccoli florets, walnuts, green onions, and radishes. Toss in orange chunks
To Serve: Before serving, toss salad with chilled vinaigrette to coat. Place on serving platter; sprinkle salad with orange zest; top salad with reserved orange slices.
Yield: serves 4 to 6.
pdf for Copy of Recipe – Garden Fresh Greens with Orange Vinaigrette
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