Ingredients: 4 small golden or purple beets, 8 cups mixed salad greens, ¼ cup lemon juice, fresh, ½ cup Olive Oil
1- Cook the beets. Preheat the oven to 400 ℉. Wash, pat dry, and wrap each beet in foil. Bake at 400 ℉ for 30-40 minutes or until done (beets will be tender when you can pierce them with a thin, sharp knife). Let stand until cool enough to handle. Rub the skins off the beets and trim away root ends. Cut each beet into six wedges. Note: You can use precooked beets and cut as well.
2- To make the 4 Ingredient Lemon vinaigrette, squeeze in 1/4 cup fresh lemon juice. Add 1/2 cup olive oil ("good olive oil," of course). Sprinkle in 1 tsp of kosher salt and 1/2 tsp of freshly ground black pepper, then whisk the whole thing together until combined.
Combine salad greens, beets, and vinaigrette in a large bowl, tossing to coat. Divide evenly among four plates. Top evenly with Sugartown Smoked Lemon Pepper, Trout, and other toppings desired.