In a medium pot, boil the beets in water for about 20 minutes until you can stick a fork through them easily, then pull them out of the hot water. Run them under cold water to remove the skin, which should rub off easily.
Using the same pot of hot water, chop up the greens into bite-sized pieces and boil for about 3 minutes until they’re just tender, then drain in a colander and run cold water over them to stop the cooking. Squeeze the cooled greens with your hands to get rid of the excess water.
Chop up the beets and add to the greens in a bowl. Mix all the dressing ingredients together, add the cashews/pumpkin seeds, and toss it all together with the beets and greens. Enjoy!