Beet and Seafood Salad

3 Red beets
3 Golden beets
3 Striped beets
4 c Kosher salt
1 tb Lime juice
Salt and pepper
1 tb Dijon mustard
Hot sauce to taste
Worcestershire sauce to taste
1 tb Mayonnaise
1 tb Extra virgin olive oil
1 tb Shallots; minced
1 tb Capers
1 lb Lump crabmeat
1 tb Lime juice
1 ts Chopped chives

Preheat oven to 500 degrees.

Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500 degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl.

Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the beets.

Arrange the beets in overlapping/alternating colors around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice from the bottom of the bowl on top, garnish with chopped chives.

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