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Yield: 2 to 4 servings
- 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
Toss together the beet greens, beets, mushrooms, and salad greens. Stir together the remaining ingredients, pour over the salad, and toss again. Serve immediately.
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