Beet Salad with Beet Greens and Feta

Cut beets from the beet greens. If beets are very small, drop them into a pot of boiling, salted water. Cook, uncovered, for 3 to 5 minutes or until crisp-tender. Immediately submerge cooked beets in cold water. If using larger beets, drop them into a pot of boiling, salted water. Cook, uncovered, for 20 to 30 minutes. Immediately submerge cooked beets in cold water.

In a bowl, combine orange juice and mustard and stir to blend. Whisk in oil, then stir in shallots and parsley. When beets are cool enough to handle, remove skins. Place whole baby beets in the dressing. Toss to coat. If using larger beets, slice or dice beets, then add them to the dressing. Toss to coat.

Pull the center ribs from the beet greens and discard. Rinse the leaves and pat dry, then tear them into bite-size pieces. Transfer to a large salad bowl. Using a slotted spoon, remove beets from the dressing and set them to one side. Pour dressing over greens, sprinkle with salt and pepper, and toss to coat evenly. Place a portion of dressed greens on each of the 4 salad plates. Divide beets among the plates, arranging them on top of the leaves. Sprinkle with walnuts and feta (if using).