• 1 large bunch of beets
• ½ tsp chopped lemon verbena
• 1 tsp chopped cilantro
• 2 tbsp cider vinegar, divided
• ⅓ cup oil + 1 tbsp, divided (sunflower oil suggested)
• sea salt to taste
• 1 tbsp honey

For Beets

1. Trim stems off the beets ½ inch above beet. Don't cut off the root - save stems & leaves
2. Wash beet roots and put in cold water in a pot. Bring to boil. The beet roots are done when a sharp knife goes in with only a little resistance. Take out of water, run them under cold water, allow to cool
3. When beets are cool, peel skins off and throw them away. Cut beets into a small dice
4. Mix ingredients of vinaigrette. Pour over diced beets, toss and set aside

For Stems

1. Wash stems & leaves. trim leaves off stems. chop stems into ½" dice
2. Heat saute pan to medium-high heat. Add sunflower/canola blend to coat pan. Saute the chopped stems until they're just cooked (3 minutes). Season with salt and set aside

For Leaves

1. Chiffonade leaves. Coat pan with sunflower/canola blend oil (or olive oil) and saute leaves for a few minutes. Mix 1 tbsp of vinegar with 1 tbsp of honey and pour over the finished beet leaves. Season with salt

Assemble

1. Take leaves, put them on outside of plate, put a ring of stems on inside and pile the beet salad in the middle