Cooking Classes


Rainbow of Beets and Chevre Salad

Lovely heirloom beets grilled over charcoal. Cool a bit and peel. Roughly chop. Arrange on a plate. Garnish with chevre and edible flowers. Drizzle with camelina oil and a little bit of balsamic vinegar or birch syrup. Shower with coarse sea salt. Serve.

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