Ingredients
- 2 small to medium-sized Chioggia (candy cane) beets (or another beet variety, such as golden beets, if not available), peeled and sliced thinly using a mandoline
- 1 1/2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 large clove of garlic, minced
- 2 tablespoons pine nuts, toasted
- 1 tablespoon chopped fresh dill
- freshly squeezed juice of 1/2 lemon, plus more
- sea salt and freshly ground pepper, to taste
- 2 handfuls frisée leaves or wild greens, chopped
- extra-virgin olive oil, for drizzling
- freshly grated parmesan, as garnish
- lemon wedges, for serving (optional)
Instructions
- On a large platter, arrange the beets in concentric circles.
- In a large skillet, heat the oil over medium heat-high. Add the shallots and sauté until lightly browned. Add the garlic and the pine nuts and continue to cook for 1 minute, until the garlic is fragrant.
- Remove from the heat. Add the dill, season with salt and pepper, and juice from half the lemon.
- Arrange the mixture from the pan over the beets. Scatter the frisée leaves on top, drizzle with olive oil and a generous squeeze of lemon. Garnish with parmesan.
- For those who like a more lemony flavor, serve with extra wedges. Enjoy!
Notes
As an alternative to parmesan, garnish with crumbled chèvre goat cheese or feta cheese.