Grate 2-3 beets and 1 apple into a medium bowl. If you’ve got them, add 2 grated hakurei turnips and/or 1 peeled and grated kohlrabi bulb.
Toss ingredients with the juice of half a lemon or 1 tablespoon apple cider vinegar, fresh ground pepper, and salt if desired. For a creamy and tangy dressing, add a large dollop of plain yogurt.
If you need a way to use up the greens, use them in my recipe for creamy dijon chard. You can either substitute the chard completely, or mix the two greens together.