These beautiful beets are also called candy-cane striped beets and are often served raw to maintain their red and white rings. When cooked the swirls will tend to blend together.

• 3 Chiogga Beets
• 2 yellow beets
• 3 cups mixed greens
• Supergreens-microgreens of choice
• 1/2 cup fresh peas, blanched
• 4 tablespoons crumbled goat cheese
• 1/2 cup multi colored grape tomatoes, halved
• 2 tablespoons pistachios, toasted and chopped

• Lemon Vinaigrette
• 1/4 cup freshly squeezed lemon, strain pulp
• 2 small garlic cloves, minced
• 1 teaspoon dijon mustard
• 1 teaspoon raw honey
• 1/4 cup olive oil
• salt and pepper

Garnish
fresh edible flowers

Instructions:
Wash and dry beets.  Cut the top part of the beets off to allow for safe slicing.  Slice using a mandolin and a guard/gloves and slice at thinnest setting.  set aside.  

In a large serving bowl, add cleaned and dried mixed greens.  Top with sliced beets, halved grape tomatoes, blanched fresh peas, goat cheese and top with microgreens, toasted chopped pistachios and edible flowers.  Whisk together lemon juice, garlic, Dijon mustard, honey, olive oil and salt and pepper.  Drizzle over salad.