Mascarpone Layered Beets

Preheat oven to 300°F. Coat beets in olive oil and place in deep pan. Cover beets with ¼ cup salt; wrap pan with foil. Bake beets for 1 hr. With toothpick, check beets for tenderness. If still hard, cook 30 min. longer or until toothpick goes through with ease. Cool beets.

Cut beets into 1/8-in. thick slices. Using a circular cookie cutter, form beets into medallions; set aside.

In small bowl, combine mascarpone and scallions until well blended. Season with salt and pepper to taste; set aside.

In small saucepan over med.-low heat, combine balsamic vinegar and wine. Cook until reduced to consistency of maple syrup. Set aside to cool.

Place walnuts into small plastic bag. With back of large spoon, crush walnuts into fine chunks. In small bowl, whisk egg white until foamy. Add sugar; whisk until combined. Fold in walnuts to coat with mixture.

Place walnuts on lightly greased baking sheet. Bake 10 min. in 300°F oven, checking every 3 to 4 min., until golden brown. Remove from oven and cool.

To assemble, place 1 beet medallion on plate. Using a piping bag, pipe about 1 tbsp. mascarpone on top. Layer another medallion over cheese and repeat once more until you have 3 medallions and 2 layers of mascarpone. Drizzle balsamic reduction around medallion tower and on plate. Sprinkle with walnuts and garnish with micro-greens. Serve at once.