- 1 head lettuce or a few handfuls of spring mix
- 1 bunch greentop beets
- shredded carrot
- blue cheese
- chopped garlic scape or green garlic, according to taste
- balsamic vinaigrette
Trim beet ends and tops. Reserve greentops for salad. Thinly slice beets and steam for 15 minutes or until soft. While beets are steaming, wash and gently dry lettuce leaves, baby greens, and beet tops in salad spinner. Tear large leaves into smaller pieces and place in large bowl. Shred 1 or 2 carrots. Cut blue cheese and/or other cheese into chunks. Place hot cooked beets on greens, add cheese, carrots, and other desired garnishes. Lightly drizzle salad with balsamic vinaigrette. Serve immediately. Makes 2 generous servings or 4 small servings.
Add chopped cilantro, roasted almonds, +/or dried cranberries for a real treat.