1 1/3 lbs. fresh beets with tops
7 c. torn escarole lettuce
1 c. trimmed watercress or arugula lettuce
2 tbsp. lemon juice
2 tbsp. olive oil
1 tsp. tamari
Freshly ground pepper

Leave root and 1 inch steam on beets, reserve tops. Scrub beets with vegetable brush. Place beets into small wedges in a shallow baking dish, cover and bake at 400 degrees for 45 minutes. Trim off beet roots and stems, rub off skins. Cut beets into small wedges. Cover and chill.

Select several attractive reserved beet tops, remove and discard stems. Cut beet greens into 1/4 inch wide diagonal strips to measure 2 cups. Immerse in ice water 5 minutes. Drain and pat dry with paper towels.

Combine with escarole and watercress in a large bowl, chill. Before serving, toss mixed greens with lemon juice, oil and tamari sauce. Divide into 1 cup servings on salad plates. Arrange 1 cup beet wedges on each cup of greens, sprinkle with pepper. Serving = 2 cups salad.