Warm Beet Salad

Ingredients

• 2 medium beets (rinsed and scrubbed clean)
• 1 oz micro greens
• 2 slices of thick-cut bacon
• 1/4 cup pine nuts (toasted)
• 1 oz goat cheese
• 2 tablespoons sherry vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon shallot (finely minced)
• kosher salt and freshly ground pepper

Instructions

1. 1

   For the beets: Place the beets in a steamer until they are tender and you can easily pierce them with a paring knife (about 30 minutes depending on the size). Let the beets cool slightly and cut a slice off the top and bottom. Using a paper towel, peel the skin off the beets (use gloves to avoid coloring your hands). Cut the beets into 1" pieces.

2. 2

   While the beets are cooking, place the bacon on a aluminum foil lined baking sheet and bake at 400 degrees until the bacon is crispy, about 20 minutes. Transfer the bacon to a paper towel lined plate to cool, then roughly chop it. Reserve the bacon fat.

3. 3

   For the vinaigrette: In a small bowl, whisk all ingredients except for the oil to combine, then slowly whisk in the oil to emulsify the vinaigrette.

4. 4

   In a small skillet, heat 1 tablespoon of bacon fat with the beets on medium heat to warm through, about 4 minutes. Season with salt to taste.

5. 5

   To plate: Place a portion of the micro greens in the center of the plate and surround it with the beets. Sprinkle the bacon, goat cheese, pine nuts and vinaigrette on top.