2-3 small Chioggia beets, washed, scrubbed, and sliced very thinly using a mandoline
8-12 Chioggia beet leaves, washed, dried, and stems removed
1 lime, juiced
2 Tbsp extra virgin olive oil
1 Tbsp Blue Agave nectar (sometimes referred to as agave syrup)
1 Tbsp goat cheese (omit if vegan), crumbled
2 tsp pine nuts
1-2 scallions (cilantro works great too), chopped
1-2 pinches Maldon salt (flaky salt)
Instructions
- Heat a small skillet on medium-high until hot. Add the pine nuts and toast for about 5 minutes, stirring or shaking the pan occasionally. Remove when they’re golden brown and fragrant. Set aside to cool while you construct the rest of the dish.
- In a small mixing bowl, combine the agave nectar, lime juice, and olive oil. Whisk well until fairly combined (you’re not looking for an emulsion, just a light dressing). Add the beet slices, making sure each slice is coated, and marinate for 10 minutes.
- On a serving plate, arrange the beet leaves with the bottoms facing the center. Fan them out so that they look kind of like the shape of a flower.
- Lay the dressed beet slices over the leaves, creating concentric circles of overlapping beets, as shown.
- Garnish with scallions, goat cheese, toasted pine nuts, and Maldon salt. Serve and enjoy!
