Salt-Roasted Beet Salad with Greens

Ingredients

• Coarse salt for roasting (you’ll need several cups to cover the beets)
• 8 golf ball-sized Chioggia (candy cane) beets, greens and roots removed
• 2 cups (75 g) thinly sliced beet greens (de-stemmed if needed)
• 1/2 cup (120 ml) extra virgin olive oil, divided
• 1/4 cup (60 ml) lemon juice, divided
• Salt to taste
• 2 pearl onions, thinly sliced (about 1/4 cup [25 g])
• Knob of horseradish, peeled