Ginger-Scallion Roasted Beet Toss

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the roasted beet and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Stir in the orange zest 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 cracked black pepper and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.