Chopped Beet Green Salad

The Gourmandise School   of Sweets and Savories     Use me up. Carrot tops make great pesto, beet greens are delicious sauteed and rhubarb makes a great jam just on its own.  Just a few of the culinary treasure we'd like to leaf you with today.  Enough with the funny stuff; I'd like to thank Hadley for keeping us all on our toes with the plant-based recipes (yes, I realize that sugar cane and cacao trees are plants, but as a food group they need a good balance. Sometimes) and making sure everyone eats their veggies. We love this recipe for its simplicity. You'll end up with more dressing than you need, but that's all right because it makes a great marinade for chicken, or to drizzle over braised leeks.   Chopped Beet Green Salad Dressing 1 Tbsp. Dijon mustard 3 Tbsp. apple cider vinegar 1 Tbsp. honey 1/3 cup olive oil salt and pepper 1) Whisk together dijon, cider vinegar and honey together. 2)Gradually whisk in olive oil. Add salt and pepper to taste Salad 2 large bunches of beets 1 Tbsp olive oil 1 medium head of radicchio 1 fuji, gala, or pink lady apple, peeled, cored and diced 2oz manchego, cubed 1 cup honey candied walnuts 1) Wash beets and greens. Very thinly slice beet greens and set aside. 2)Peel and cube beets and toss with olive oil. Roast Beets at 400˚ until tender about 20-25 minutes. 3)Toss all the ingredients and lightly drizzle with dressing toss to coat. 4)Add walnuts (below), if desired/ Honey Candied Walnuts (optional) 1 cup walnuts 2 tbsps honey pinch of salt 1) Place all the ingredients together in a bowl and mix the walnuts to coat. Place on a sheet lined with parchment and bake for 10 minutes at 350˚ Wishing you a delicious day,  Clémence and Hadley