Crispy Roasted Beet Plate

Method

1. Start by prepping your mixed greens, olive oil, lemon so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the yellow onion and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the roasted beet and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the lemon and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Plate it up while hot and pass extra at the table.