Made with local ingredients, including GoodLeaf greens.
Fill a large pot with 8 cups cold water
Add red beets, ensuring beets are submerged.
Add ¼ cup white vinegar. (Vinegar will help beets retain their colour.)
Bring to a boil, then simmer until beets are cooked enough to easily pierce with a knife.
Peel the beets while they are hot, with use of a cloth.
Follow the same procedure for golden beets.
Blueberry and Baco Noir vinaigrette
Blend all ingredients together until properly combined
Slice both red and golden beets to proper thickness.
Place the sliced beets, overlapping them and alternating colours, in a circle on the plate.
Toss fresh GoodLeaf Farms greens in the Blueberry and Baco Noir vinaigrette and stack them in the centre, on top of the sliced beets.
Crush freeze-dried blueberries in two and place them on the salad.
Thinly slice candied beets, cut them in half and place them on salad as shown in picture above.
Garnish with chopped chives.
Finish by drizzling the vinaigrette over top.