Grilled Roasted Heirloom Beet Salad

Chef's Note: This salad goes well with any protein, especially grilled shrimp.

1. Preheat grill to highest setting.
2. Toss baby beets in olive oil, salt and pepper.
3. Place beets on grill and roast until tender and soft (about 15 minutes), being sure to turn frequently.
4. Once beets are done, remove from heat, place in a small mixing bowl and cover with plastic wrap.
5. While the beets are cooling, mix micro greens, lavender and micro beet blooms in small mixing bowl, and lightly toss with beet glaze.
6. After the beets are cool, peel off the skin, being careful not to damage the flesh.
7. Lightly rinse beets off under cool water; let beets dry.
8. Quarter the beets.

For Beet Glaze:

1. Toss the beet in salt and pepper and olive oil.
2. Place the beet on the grill at the highest setting.
3. Once roasted on all sides, turn grill down to medium heat. Let the beet roast until tender and soft (about 30 minutes).
4. Remove beet from the grill and place in a mixing bowl; cover with plastic wrap.
5. Once cooled, remove the skin from the beet and rinse lightly under cool water.
6. Dice beet into medium chunks; place in blender with vegetable stock. Puree until smooth. Slowly add the honey while still blending.
7. Season with thyme and salt and pepper; mix well.

To Plate:

1. Use a pastry brush to paint a stripe with the beet glaze, then arrange the micro salad and the roasted baby beet quarters on the plate. Season with sea salt and black pepper.
2. Garnish with plum viola, 4 per plate.