Browned Butter Roasted Beet Salad

• 1 Beet per person
• 2 tbsp of salted Butter per person
• 2 tbsp of aged Balsamic Vinegar per person OR Balsamic Creme
• 2-3 tbsp of Pine Nuts per person
• a handful of Spring Greens per person
• 3 tbsp of Ricotta Cheese per person

Directions

1. Preheat your oven to 425 degrees; coat the beets in light olive oil.
2. Roast the beets until ender, approximately 20-25 minutes. Let cool, peel and cut into slices.
3. Take the butter into a pan on med-high heat and continuously stir until the butter begins to slightly brown. As soon as the butter starts to get some color, remove it from the heat immediately and keep stirring. The butter should have a nice lovely nutty aroma. Set aside.
4. Take a little bit of the butter and lightly pan fry the pine nuts until they are a nice golden brown on low heat. Set aside.

Salad Assembly

1. Take the handful of spring greens and lay it on the plate.
2. Place the ricotta cheese in the middle of the plate.
3. Separate the beet slices around the cheese.
4. Top with the toasted pine nuts.
5. Drizzle with browned butter and balsamic vinegar or creme.