Serves
4
INGREDIENTS
- 6 medium heirloom beets golden, candy cane
- 1 watermelon radish
- 2 cups micro greens
- 1 bunch mint
Dressing
- 1 cup walnuts
- 1/2 cup walnut bits
- 1/2 cup extra virgin olive oil
- 2 limes juiced
- 1 clove garlic
- 1 tbsp maple syrup
- salt and pepper
- truffle pecorino
METHOD
- In a food processor mix walnuts, olive oil, lime juice, garlic, Maple syrup and salt and pepper, blend until smooth.
- Slice beets and watermelon radish paper thin, toss lightly in dressing.
- Place greens on a plate and top with beets and radish. Lightly pull the greens up for presentation.
- Garnish with mint and chopped walnuts and some pecorino cheese!
