Green and Purple

Thursday again, the Farmer's market.  I replenished my supply of vegetables and fruit for the week.  Beautifully sticking out of my bag were the leafy parts of a bunch of beets.  Two people that came into my office exclaimed "Oh I love beet greens!"  and proceeded to describe a favourite way to prepare them.  I'm embarrassed to admit that I never even thought to eat the beet greens.  I always threw them out.  Oh the waste!  All these years I had missed out on some amazingly sweet yet salty and buttery leaves.  I prepared them tonight with basil, tomatoes, red pepper, shredded beets and carrots, and apples.  Dressing was olive oil, lemon, salt+pepper.   Here's what it looked like on a beautiful teal plate (made by an Emily Carr student!  Got it at the Christmas sale):