Sort through the beans. Discard any broken beans. Place the
beans in a medium size bowl. Cover the beans with cold water
and let soak overnight. The next day, drain the beans and
set aside. In a large skillet over medium heat, sauté
the chopped bacon, onion and the garlic, until the bacon is
crisp. Pour off half of the fat. Add the wine, the chicken
stock and soaked beans. Simmer beans until tender, but not
soft. This will take 45 minutes to an hour. Season with salt
Adjust the rack to the center of the oven. Preheat the oven
to 400. Scrub the beets, rub them lightly with oil and season
with salt and pepper. Place the beets in a roasting pan. Bake
the beets until fork tender, approximately 45 minutes. Remove
the beets from the oven. Raise the oven to 450. Peel the beets
when they are cool enough to handle. Cut the beets in quarters.
Keep the golden beets warm.
Quarter the peeled purple beets. Puree them in a blender with
the white wine vinegar
water, lemon juice, sugar, salt and pepper until smooth. If
the mixture is too thick, add a little water.
Brush the salmon lightly with olive oil on both sides and
season with salt and pepper. Place the salmon in an greased
baking pan. Bake the salmon for ten minutes or until fish
Place a mound of beans in the center of a dinner plate. Perch
the salmon on top with a crown of frisee. Surround the salmon
with four golden beet quarters. Repeat with remaining ingredients.
Drizzle the puree. Serve immediately.