Ingredients

• 1 bunch peeled Red beets sliced into 1/2-inch thick slices
• 1 bunch peeled Golden Beets sliced into 1/2-inch thick slices
• 2 cups assorted Cherry Tomatoes
• 4 Tbsp Olive Oil
• 1 cup Pecans
• 1/2 cup Sugar
• 1 cup Organic Pumpkin Seeds
• 6-8 leftover Beet Greens
• 2 cups Kale Microgreens
• 1 bunch Chives long cut
• 1 cup crumbled Goat Cheese
• 8 ounce ball sliced Burrata Cheese
• 1/4 cup reduced Balsamic Vinegar*
• Kosher salt and fresh cracked pepper to taste
• serving recommendation: toasted baguette slices

Instructions

1. Preheat the oven to 400°F.
2. Place the sliced beets and tomatoes evenly on one or two large cookie sheets lined with parchment paper, and drizzle them with olive oil and season salt and pepper.
3. Roast them in the oven for 20 minutes or until the beets and tomatoes are softened and lightly browned. Cool
4. Pecans: Toss together the pecans and brown sugar in a medium size saute pan and cook over low heat constantly stirring until the sugar has melted onto the pecans. Spread out on parchment paper once finished.
5. Pumpkin Seeds: Add the pepitas to a medium size saute pan and toss over medium heat for 8-10 minutes or until the seeds become browned and crunchy.
6. To Plate: Arrange the roasted beets and tomatoes over top of the beet greens and microgreens. Evenly add the candied pecans, pepitas, goat cheese and burrata. Lastly, drizzle on the reduced balsamic vinegar and season with salt and pepper.
7. Serve with toasted bread.