8 baby golden beets, with tops cut off and reserved
7 or 8 farm-fresh radishes
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
Salt and pepper
2 or 3 scallions, sliced
1/4 to 1/3 cup EVOO
Bring a large pot of water to a boil. Add the beets and boil until tender. Add the beet greens for the last 30 seconds of boiling. Cold-shock everything in a bowl of ice water to stop the cooking. Drain the beet greens as soon as they’re cool.
When the beets are cool enough to handle, drain them, peel them (use a paper towel to rub off the skins), and slice them very thin. Slice the radishes very thin (use a mandoline if you have one).
In a small bowl, whisk together the vinegar, honey, mustard, poppy seeds, and salt and pepper. Whisk in the EVOO.
In a salad bowl, combine the beets, beet greens, radishes, and scallions. Pour on the dressing and toss to combine.