1 lb. Baby Golden Beets
In a large pot, add beets, mustard seeds, vinegar, sugar, peppercorns, allspice, bay leaves, thyme stems, 1 T of salt, cover with water. Bring to a boil and simmer until beets are cooked through. Turn down, cover pot with lid, and allow beets to cool down naturally sot that skins separate from the flesh of the beets. Peel beets and cut into quarters.
While the beets are simmering, dice bacon and saute in a non-stick pan on medium heat until fat has rendered and bacon is crispy.
Crumble ricotta into a bowl, and add a pinch of salt, lemon zest, chopped thyme, and lemon juice.
Slice Guernsey Girl and drizzle with extra virgin canola oil and a pinch of salt. Grill on high for 1 minute each side. Allow to cool and chop into small pieces.
In a large bowl, combine beets, ricotta mixture, grilled Guernsey girl, bacon lardons, toasted walnuts, pearl onions and verjus vinaigrette. Mix together and add chopped chives and parsley. Season to taste. Enjoy!