Beet Green, Peppercress and Tangerine Salad

 

Don’t throw those leafy beet tops away! Beet greens make fresh beets a two-in-one bargain because the leaves look, taste, and can be prepared like Swiss chard. Other greens to try in this recipe are Swiss chard, spinach, or flat-leafed kale. 

Ingredients for Horseradish-Tangerine Dressing 

  • ¼ cup olive oil
  • ¼ cup fresh tangerine juice
  • 2 Tbs. cider vinegar
  • 2 Tbs. prepared horseradish

Ingredients for Beet Green Salad: 

  • 2 large beets, peeled and grated (4 cups)
  • ½ cup chopped shallots, leeks or green onion
  • ¼ cup dried cranberries
  • 3 cups beet greens, tough stems trimmed, torn into bite-size pieces
  • 1 bunch peppercress, stems trimmed
  • 2 tangerines, peeled, halved, and thinly sliced
  • ¼ cup soaked, toasted and chopped pecans
  • ¼ cup crumbled feta cheese, optional

To make Horseradish-Tangerine Dressing:

Whisk together olive oil, tangerine juice, cider vinegar, and horseradish in small bowl. 

To make Beet Green Salad:

  1. Toss beets, shallots and dried cranberries with 1/3 cup Horseradish-Tangerine Dressing in medium bowl. Season with salt and pepper, if desired.  
  2. Toss beet greens and peppercress with remaining dressing in large bowl, and divide among serving plates.
  3. Top each serving with 1/2 cup grated beet mixture, and garnish with tangerine slices. Sprinkle with pecans and feta cheese, if desired.