Make the dressing: Put all ingredients except for oil in a blender. Turn the blender on. Drizzle the oil in while it is running. An emulsified dressing will form. Refrigerate until needed. Can be made up to a week in advance.
candy the lemon zest: Use a fine channel knife or peeler to peel the lemon into thin strips. Squeeze the juice from the lemon once it has been zested. Put the zest, sugar, juice, and water in a small pot or pan. Heat over medium high heat until the liquid has mostly evaporated. You should have soft glazed strips of lemon zest when done. Spread the zest out to let it cool.
Roast the beets: Preheat oven to 400. Wash the beets, Place in a deep pan, coat with a little oil and salt. Put a small amount of water in the bottom of the pan. Cover with foil. Bake until the flesh yields a bit to the touch (about 1 hour). Check after an hour. If not done, give more time. The skin should be loose, and come off easily. When done, remove foil and let the beets cool either naturally or in fridge.
Peel the beets. The skin should just rub off. If it sticks, try using a knife. You should be able to scrape it off by holding the sharp side of the blade against the beet and scraping down. This way, the outer surface will be smooth and maintain the shape of the beet.
Using a Mandolin, electric slicer, or very carefully with a large sharp chef knife, slice the cooled beets into paper thin slices. If the beets are big, cut them down to smaller sizes. Arrange the beets in a circle on a plate. leave an opening in the middle to Put the micro greens in. Sprinkle The lemon zest and nuts around the plate. Then, Drizzle the Dressing over the plate. You can give a little color contrast, too, by drizzling balsamic syrup s well. Sprinkle sea salt and fresh ground pepper over the plate and serve.
