Beet Salad with Onion Vinaigrette

Yields 4-8

For the salad:
2 pounds baby golden beets
2 pounds golden beets (about 4)
16 oz fresh squeezed orange juice
1 bay leaf
5 thyme sprigs
Water
Salt

Wash all the beets well using a scrub brush. Toss the baby beets in grape seed oil, salt, pepper, and roast whole at 375 for about 45 minutes or until tender. For the larger beets, put in pot with orange juice, bay, thyme, pinch of salt, and cover with water. Simmer until tender, remove beets to cool, then strain cooking liquid into a smaller pot and continue cooking until it’s the consistency of a light syrup. Baby beets can be halved or quartered, leave skin on. For the remaining beets, remove skin, and cut into small bite sized pieces. Once the liquid has reduced, toss the beets back into it.

For vinaigrette:
1 Vidalia onion diced and cooked at low heat for one hour
1/4 cup champagne vinegar
3/4 cup grape seed oil
1 tablespoon Dijon mustard
Salt and pepper to taste

After the onion is cooled from cooking, place in blender with vinegar and mustard. Purée mixture until smooth, then drizzle the oil while blender is running, season with salt and pepper.

1 fennel bulb shaved thin
2 ruby red grapefruit segmented
1/2 cup pecans toasted
4 oz Many Fold Farm Brebis
Lime streaks mustard greens for garnish

To assemble, place the fennel, grapefruit, pecans, and mustards in mixing bowl. Dress the mixture with just enough vinaigrette to barely coat everything, season with salt and pepper. Arrange the beets on a plate, then whimsically place other ingredients along side beets, finish with a few dollops of the Brebis.