Beet Greens Salad
Fresh, bright beet greens with cilantro, scallion, pink pickled onions, rainbow carrots, cucumbers, and a lemon Dijon vinaigrette sweetened with maple syrup and topped with cured egg yolk shavings for a gloriously bright and flavorful treat.
- 1 bunch beets greens, stems removed and leaves torn to desired size
- 2 scallions (white and green parts), chopped
- 1 lemon, juiced
- ¼ cup pink pickled onion, roughly chopped
- small handful cilantro
- 3 carrots, thinly sliced
- 2 miniature cucumbers, thinly sliced
- 1 Tbsp Dijon mustard
- 1½ Tbsp maple syrup
- 1 Tbsp extra virgin olive oil
- 1/4 tsp kosher salt,
- freshly ground black pepper, to taste
- optional cured egg yolk shavings (swap with crushed hemp seed if vegan), for garnish
In a large mixing bowl, toss together the beet greens, cilantro, and scallions.
In a small mixing bowl, whisk together the Dijon mustard, maple syrup, and lemon juice until combined. While continually whisking, drizzle in a few drops of the olive oil. Once it is completely incorporated, add a few more drops. Do this until the entire Tbsp of oil is emulsified into the vinaigrette. Add the salt and pepper and whisk again.
Drizzle about 2-4 Tbsp of the dressing (depending on your preference... you can always start small then add more little by little until you are happy with the flavor) onto the greens and toss until they are nicely coated.
Add your carrots, cucumbers, and pink pickled onions (saving a few for garnish) and toss until they are well dispersed and coated in the excess vinaigrette.
Arrange your salad onto a serving plate and sprinkle your reserved pink pickled onions onto the top. Shave your cured egg yolk (or whatever garnish you have chosen) over the entire salad, and serve immediately.