beet and goat cheese salad
3 red beets
3 yellow beets
3 cups of micro greens
1 package (2-3 oz) of soft goat cheese
extra virgin olive oil
peel and trim the beets. cut them into quarters and place them in a steamer basket over a large pot of boiling water. cover and steam for about 45 minutes or until beets are fork tender. i did them in two separate batches so the reds won't dye the yellows.
when the beets are fork tender, drain and cool. you can leave the beets as is or cut them into 1 inch cubes.
first plate the micro greens and then top with the steamed beets and crumbled goat cheese. drizzle 1/2 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar per serving just before serving.
or place in a martini glass for elegant presentation.