A bright, tangy side dish that pairs beautifully with rich meats like wagyu steak. Make the vinaigrette early so you can marinade the beets in the fridge for a couple of hours.  This is enough for two with a little left over dressing for the next day.

Balsamic–Shallot Vinaigrette:

• 1 tbsp balsamic vinegar
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp grainy mustard
• Salt & pepper to taste

Salad

• mixed greens
• 1 tablespoon capers
• 1 tablespoon pepitas
• 1 tablespoon grated parmesan

Instructions

1. Steam beets until fork pierces through but still somewhat firm.
2. Peel and chop into large chunks. Marinade for a couple hours in vinaigrette. Reserve some of the vinaigrette for salad.
3. When ready to serve toss mixed greens with some of the dressing.
4. Add in and toss marinaded beets, capers, pepitas and parmesan