Using a sharp knife, cut greens from beets. Wash and dry leaves thoroughly. Chop leaves. Using a Y-shaped vegetable peeler, peel beets. Using a sharp knife, dice beets into approximately ¼-inch cubes.
In a medium skillet, heat 1 tablespoon oil over medium heat. Add beets, and sauté until lightly browned and tender when pierced with a fork, 6 to 7 minutes, stirring often. Add onion; cook until softened, approximately 2 minutes, stirring frequently. Add broccoli and garlic; cook until broccoli is bright and tender, approximately 2 minutes. Fold in chopped beet greens and remove from heat.
In a medium bowl, whisk together vinegar, mustard, honey, lemon juice, and salt. Very gradually add remaining 3 tablespoons oil, whisking constantly until fully emulsified.
In a large bowl, stir together broccoli mixture, apple, and pecans. Add vinaigrette, and toss gently until salad is evenly coated. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/harvest-salad/