This vibrant spring salad celebrates the season’s best produce with jewel-toned beets, tangy rhubarb vinaigrette, creamy goat cheese, and crunchy toasted nuts. The balance of earthy, tart, sweet, and savory flavors makes it as beautiful to serve as it is delicious to eat. Perfect for a light lunch, holiday spread, or farmers market supper. INGREDIENTS:...Read More

This roasted beet salad is a stunning combination of earthy, sweet beets, crunchy toasted walnuts, and tangy, creamy blue cheese. Tossed with a bold walnut oil and red wine vinegar dressing, it strikes a perfect balance of flavors and textures. Served warm or chilled, it makes an elegant starter for a dinner party, a colorful...Read More

INGREDIENTS: Roasted beets: 8 to 10 small beets 1/3 cup olive oil 1/4 cup water Salt and pepper Salad: 2 lbs. baby romaine lettuce 2/3 cup olive oil Juice of 4 Meyer lemons 1 tablespoon fresh herbs such as mint, parsley, or tarragon, finely chopped Salt and pepper 1/2 cup Parmigiano-Reggiano cheese, shaved METHOD: Beets:...Read More