Beet carpaccio

For salad:
1 lb. beets (preferably Chioggia), trimmed and peeled
1/4 cup lemon juice
1 small red onion, thinly sliced
1/2 cup roasted pistachio nutmeats
1/3 cup feta cheese, crumbled
1/4 cup greens

For dressing:
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon superfine sugar
1/3 cup olive oil
salt and white pepper

Thinly slice the beets with a mandoline slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4