Beet, Tomato and Radish Salad ~ Beet Green Vinaigrette

Ingredients

• 8 small-medium beets, choose multi-colors
• 1 ½ cup cherry tomatoes, choose multi-colors
• 8 medium radishes, choose multi-colored (breakfast radishes)
• ½ cup sunflower sprouts
• 1 recipe Beet Green Vinaigrette

Instructions

1. Salad: Remove leaves from beets and wash thoroughly. Set aside. Steam beets until tender but still firm. Slip off the skins by gently rubbing under water. Slice beets crosswise 1/4 " thick. Wash and dry cherry tomatoes and slice them in half, crosswise. Wash the radishes, and slice them crosswise thinly.
2. Place all on a pretty platter (I chose an vintage ironstone one) decoratively. Top with sunflower sprouts. Drizzle with Beet Green Vinaigrette and serve.
3. For the Vinaigrette~ Make Beet Green Sauté, then use for the Vinaigrette
4. Beet Greens Sauté: 1 T. extra virgin olive oil 1 T. chopped onion 2 t. chopped garlic 1 pinch hot pepper flakes 1 pinch sea salt 1 cup cleaned beet greens (I've used Bull's Blood purple ones.) 1 t. filtered water 1/2 t honey
5. Add oil to a 10" skillet. When shimmering, add first 5 ingredients. Sauté over low heat until translucent, about 5 minutes. Add the beet greens, water and honey. Stir over low heat for 5 minutes until the greens are cooked and tender.
6. Beet Green Vinaigrette: In a blender add: 2 T. Beet Green Sauté (use remainder for another recipe; hints below.) 1 t. honey 1/4 t. fresh thyme leaves 1 T. balsamic vinegar 1 T. red wine vinegar 1 t. Dijon mustard Blend all until smooth. Slowly drizzle in: 1/3 cup neutral oil* (or part extra virgin olive oil OR walnut oil)
7. Drizzle over the salad, store extra in a clean glass container and refrigerate.
8. Serving suggestions (beet green sauté): Add to a stir-fry. For Crostini - rub garlic clove on toasted bread slices. Top with feta or goat cheese and garnish with the Beet Green Sauté, add some fresh thyme.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe can not be reproduced without the permission of its author, Karen Sheer