Summer Beet Salad

One large bunch of beet greens, rinsed well and chopped

Other harder greens as desired. For this recipe, one small bunch of swiss chard, chopped

2 granny smith apples, with peel, cut in 1” chunks

1/4 red onion, sliced thin

One bunch of beets, scrubbed, trimmed and grated in the food processor. Like most root vegetables, I like to scrub them hard and leave the skins on. Be mindful of containing the mess.

1 cup walnut pieces

1 16 oz can chickpeas, rinsed and drained

Dressing:

1/4 cup olive oil

1/8 cup apple cider vinegar

juice and zest of 1 lemon

2 tbsp spicy brown mustard

1 tbsp minced garlic

1 tbsp real maple syrup

salt and pepper, onion powder and garlic powder to taste

Combine all dressing ingredients in a large bowl and whisk to mix. Add greens, onions and chickpeas and toss. Let stand in refrigerator for 30 minutes to allow the dressing to soften the harder greens. Add grated beets, apples and walnuts. Toss and serve cold.