2 oz Fresh Baby Beets (yellow & red), cooked and quartered Place in separate bowl to prevent color transfer, season with salt & pepper.
1 oz Extra Virgin Olive Oil
1 oz Shallots Minced
1 oz Mizuna Lettuce
3 ea Lemon and Lemon zest
½ oz Maldon Sea Salt
½ oz Freshly Cracked Pepper
½ oz Beet Pulp (use a juicer to extract the pulp)
1 oz Fresh Goat Cheese
½ oz Chives-minced
In a shallow roasting pan cook beets in oven (375*) for 45 minutes. Let cool.
In mixing bowl, gently toss shallots, olive oil and lemon. Season and serve on bed of beet pulp and top with mizuna lettuce, goat cheese & chives.