Candy Cane Beets and Berries

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About the Recipe:  Fresh country beets are red, golden, and even striped like candy canes. The smaller beets cook quicker and are easy to use for this attractive salad.  Serve them on a bed of torn tender beet leaves and arugula; add some juicy berries, crunchy nuts, and drizzle with creamy goat cheese.  It’s country delicious!

Recipe Inspired by:  Chef C.J. Jacobson

For more information See
:http://www.lamag.com/recipes/recipe-spring-into-the-kitchen-with-cj-jacobsons-beets-and-berries/

Plating:

Place on individual small plates or one larger serving plate.

Arrange reserved beet leaves and arugula on serving plate. The creamy goat cheese can be served on the plates or separately in dressing container.

Add nuts and berries attractively around beets on plates. Add herbs and flowers as desired.

Drizzle lemon juice and olive oil over salad; season with sea salt.

pdf for Copy of Recipe – Candy Cane Beets and Berries

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