Small Hanover Cooked Beets
Extra Virgin Olive Oil
Champagne Vinegar
Shallot
 Small Clove Garlic
Micro Greens or Lettuce
Crumbled Blue Cheese or Goat Cheese

In a medium bowl, combine the shallots and garlic. Season with salt and pepper. Add the Champagne vinegar. Slowly whisk in the remaining olive oil to make a dressing.

In a large mixing bowl, combine beets and blue cheese. Add the dressing to taste and toss.

Divide the micro greens among 4 plates and top with the beet and blue cheese mixture.

Top with chopped nuts.

Crumbled Blue Cheese or Goat Cheese
Chopped Pecans