No one wants to eat salad on Thanksgiving. Or so I heard on a radio program a few days ago. I totally understand that there are already plenty of foods to eat during Thanksgiving dinner. And, if you're a purist, the pilgrims and indians probably did not have salad at their dinner (but I'm sure they didn't have marshmallows on their sweet potatoes either). There are still plenty of opportunities for salad eating in the next few days. Namely, the snack before Thanksgiving when you're hungry, but want to save your appetite for the Main Event, or the day after Thanksgiving when you're feeling guilty for eating those marshmallowed sweet potatoes and calling them a vegetable.
This weeks salad mix is full of such pretty greens. My mom says the best thing about beet greens is that they taste like beets. I think their color is the best part (maybe you've noticed by the number of pictures I've taken here, here, here and here). Swiss chard is almost as beautiful, if not quite as photogenic. Vitamin green adds volume to the salad, without adding distracting flavor or color and tatsoi leaves are perfect, small circles.