Spring Beet Salad

This is delightful as a side on its own, or used as a “dressing” on a bed of greens.

• bunch of beets, peeled, chopped into 1/2-inch cubes

• 1 cup green tops of fresh onions, finely chopped

• about 1 cup of any fresh herb, or mix of herbs (parsley, basil, cilantro, mint…), finely chopped

• 3-4 garlic scapes

• 1/4 cup olive oil

• 2 TBSP balsamic vinegar

• 1 TBSP lemon juice

• 1 TBSP maple syrup (optional)

• salt and pepper

• 1 cup of crumbled feta or blue cheese (optional)

  Boil the beet chunks just until you can barely pierce them with a fork. (I like to make sure they are not too cooked. And then if you want to have fun, save the water they boiled in for this beet lemonade recipe!) Meanwhile, put the garlic scapes and olive oil in a blender or food processer, and blend until the garlic scapes are pretty mashed up. (I never get it smooth, but I am aiming for a finely chopped experience with this.) Add the balsamic, lemon juice, and maple syrup to the garlic scapes and olive oil. When the boiled beets have been strained, toss the beets with that dressing and let cool to room temperature. When it has cooled, add the green onion tops, fresh herbs, optional crumbed cheese, salt and pepper. Enjoy!