Cooking Classes

18.10.15

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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