Zax's Salmon Carpaccio

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1/2 pound skinless king salmon fillet, in 4 equal pieces

2 small beets, preferably Chioggia-type, roasted, peeled and diced

Salt and pepper to taste

4 small handfuls spicy mixed baby greens (such as mustard and cress)

8 baguette slices, toasted

Capers for garnish

Mustard-Caper Vinaigrette

2 teaspoons Dijon mustard

2 teaspoons Champagne vinegar

1/3 cup extra virgin olive oil

1 tablespoon capers

Salt and freshly ground pepper to taste

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