Sunday Levantine Roasted Beet

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the roasted beet and let it sunday, undisturbed, so it takes on real color before you stir.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with chili crisp and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.