Warm Two Beet Salad

Yield: 6 servings

Ingredients

3 small cooked red beets, peeled and sliced 1/8" thick

3 small cooked golden beets, peeled and sliced 1/8" thick

1/4 cup walnut oil

3 ounces of round goat cheese, cut into 6 slices

Sel Gris (grey sea salt), to taste

3 ounces Bulls Blood beet greens or whatever variety you can find

3 ounces "rainbow mix" or mesclun greens

Kosher salt

1/4 cup toasted walnuts

1 tablespoon beet juice reduction

Beet powder, optional

Instructions :

• Preheat the oven to 300°F.
• Place 6 square pieces of parchment paper on a baking sheet. Arrange beet slices into 6 circles, alternating colors on the parchment. Place one red slice in the center. Drizzle with walnut oil. Place goat cheese slab on beets. Roast in the oven for 3 minutes to warm through.
• Remove from oven and invert a square onto the center of a salad plate, discarding the parchment, of course!
• Drizzle with walnut oil and a pinch of sel gris. Repeat with the other five squares.
• Dress the greens with walnut oil and kosher salt. Place on the centers of the beets. Top with walnuts.
• Drizzle beet juice reduction and walnut oil separately around the perimeter of each plate. Decorate the plates with beet powder.

This recipe was adapted from one created by Rolando Robledo, formerly the Executive Chef at Rain, Mohegan Sun's finest restaurant.