1 part Fresh Arugula
2 parts Fresh Spinach
4 Beets (greens and beet)
¼ cup Hemp hearts
handful chopped chives

Dressing:
3 Tbsp Olive oil
1 ½ Tbsp Tarragon or Apple Cider Vinegar
1 tsp Honey
Herbamare sea salt
pepper

Boil and peel beets, then chop.  Also thoroughly wash beet greens and chop very finely.  In large pot, wilt the finely chopped beet greens in a ½ cm of water until soft enough to chew.  Drain & let cool before adding to other ingredients.

**my mom always makes her own tarragon vinegar by throwing cleaned tarragon from her garden in a mason jar, filling it with white vinegar and storing it in a dark room for a couple weeks.  Remove the plant and enjoy**