Poached Baby Beets with Mixed Microgreens

Servings: 4 

Source: Culinary Vegetable Institute at The Chef's Garden

Ingredients:

• 1 pound mixed beets, scrubbed, tops and root ends trimmed
• ¼  cup olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon vinegar
• ½ pack mixed microgreens

Directions:

• Preheat oven to 350°.
• Place beets in a shallow baking dish. 
• Submerge in water and bring to a simmer on the stove.
• Poach in the oven until beets are tender and a paring knife inserted into the center meets no resistance, 50-60 minutes.
• Let beets cool slightly, then peel with a linen or napkin by simply removing the skin. 
• Cut beets into 6 wedges and arrange on a platter.
• Whisk lemon juice, vinegar, and olive oil in a small bowl; drizzle over beets.
• Garnish with micro greens and season with salt.