Using Micro Greens

Using micro greens is easy with this delicious and beautiful salad that my daughter created after enjoying a similar one at a trendy restaurant.

And by the way, it tastes as good as it looks!

Warm Beet Salad with Chevre and Peppered Pecans on a Bed of Micro Greens

Increase as needed

• 2 medium red beets
• 2 medium golden beets
• 1/2 Cup good quality red Balsamic vinegar
• 1/4 Cup pecan halves or chopped pecans
• scant T. butter
• 1 T. brown sugar
• freshly cracked pepper
• 1/2 Cup plain chevre
• selection of micro greens

Roast or boil beets. Cool.

While beets cook and cool, melt butter in small frying pan over medium heat.Add pecans and stir to cover with butter. Add brown sugar and stir constantly until sugar is melted and pecans begin to brown. Add several grindings of fresh black pepper.

Remove pecans to wax paper to cool.

Place Balsamic vinegar in saucepan and heat to simmering. Simmer until reduced by half. Cool.

Peel cooled beets and slice.

To assemble Salad:Place beet slices on plate - overlapping slices and colors. Place 1/4 cup chevre next to beet slices. Drizzle Balsamic reduction over the beets and onto plate. Sprinkle with pecan halves. Place selection of micro greens on plate.

Serve at room temperature.