Farmers markets are chock full of beautiful bunches of beets with their tops still attached. This salad makes the most of the entire vegetable – root to tip.

Beet Salad with Oranges & Beet Greens

1 bunch beets (approx. 12 ounces), greens still attached
1/2 tsp orange zest
1 large orange
1/4 red onion, thinly sliced
2 tbsp red wine vinegar

Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Cook the beets using your preferred method. (To roast them, wrap each beet in foil. Place beets directly on oven rack in 400-degree oven and roast until tender when pierced with fork, about 1 hour 30 minutes. To cook them in a pressure cooker, put the beets in the pot with about an inch of water. Cook under high pressure for about 11 minutes.  Or, alternately, you can boil them for about 40 minutes.)

Peel the cooked beets, then cut each into 8 wedges. Place beets in medium bowl with 1/2 tsp orange zest.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over the bowl with the beets and greens and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Add red wine vinegar to beet mixture and toss to coat. Let stand at room temperature 1 hour. Serve.

Photo by Liz West, used with permission