Food
Baby Beet Greens Salad
By Yankee Magazine|May 08 2003|
Yield
2 to 4 servings
Ingredients
1 cup baby beet greens, washed and stemmed
12 whole, cooked baby beets
1 cup sliced mushrooms (optional)
1 cup mixed salad greens
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon chopped parsley or chervil
Instructions
Toss together the beet greens, beets, mushrooms, and salad greens. Stir together the remaining ingredients, pour over the salad, and toss again. Serve immediately.
I made this recipe in early summer and it was such a great hit with family and friends, I continued to make it throughout the summer. Everyone wanted the recipe! Bravo!