Serves 4 | Under 10 minutes
The best part about this side is that once you learn the trick you can apply it to any fruit or vegetable that may be in season. You’ll never roast a beet again. That in itself is mind-blowing.
¼ cup pine nuts
3 beets, varying in color (red, golden, Chioggia), peeled
¼ cup shaved pecorino cheese
1 cup microgreens
Place pine nuts in the center of a plate and pour 2-3 tablespoons of extra virgin olive oil over them to coat; allowing the nuts to absorb the oil. Thinly slice beets on a mandolin and shingle over nuts. Season with ½ - ¾ teaspoon salt and juice the lemon over beets.
Garnish with cheese and microgreens.