Special equipment: a mandolin with a julienne blade
In a medium pot, combine the beet with water to cover. Salt lightly and bring to a boil. Cook for about 20 minutes, until tender, then remove from the water and set aside to cool.
Using a mandoline with a julienne blade, first slice the cucumber into very thin strings. Then slice the beet into very thin rings. Slice the cucumber first, since the beet will stain the mandoline.
In a small measuring cup, mix together the olive oil, lemon juice, and mint. Add salt and pepper to taste. Whisk until the mixture is emulsified. It should look opaque, with a bright yellow/green color.
In each of 2 salad bowls, place strings of cucumbers and rings of beets. Try to give as much height and dimension as possible.
Shave 1/2 tablespoon bottarga on top of each cucumber serving. Lightly sprinkle with the dressing. Garnish with the lemon zest and microgreens and serve.
Adapted from "Extra Virgin: Recipes and Love from our Tuscan Kitchen" by Gabriele Corcos and Debi Mazar © Clarkson Potter 2014. Provided courtesy of Gabriele Corcos and Debi Mazar. All rights reserved.