Salad of beet greens with walnuts

Time 20 minutes
Yields Serves 4
Salad of beet greens with walnuts
(Kirk McKoy / Los Angeles Times)
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Massaging a small portion of the vinaigrette into the greens will soften them; they will shrink in volume and darken in color. Creme fraiche whisked into the dressing helps soften the sometimes very sharp bite of the mustard greens.

Look for leaves that are crisp and vibrant and store the greens, unwashed and refrigerated in a plastic bag before using. Wash the greens well right before preparing, to get rid of any dirt or pests in the nooks and crannies.

From the story: You can do a lot with winter greens. Here are ideas from the L.A. Times test kitchen director.


In a small bowl, whisk together the mustard, vinegar, oil, a heaping 1/2 teaspoon salt and several grinds of pepper. Place the beet greens in a large bowl and pour over 1 to 2 tablespoons of the vinaigrette. Massage the vinaigrette into the greens. As the greens soften, they will shrink in volume and darken in color. Set aside.


To the remaining vinaigrette, whisk in the creme fraiche, chives and tarragon. This makes about 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 3 days.


Toss the greens with the shallots, along with 3 more tablespoons of the dressing, or enough to lightly coat the greens. Arrange the salad on a serving platter and garnish with the toasted walnuts. Serve immediately.