Taste Of Sunrise – 4/23
>> chef stephanie there chart house is here. remind us where it is. >> at the southern most tip of longboat key just over the bridge. >> beautiful setting. >> oh, my gosh beautiful. >> we’re making a beet salad. >> we. we try to do promotions every sthn is nice spring flavors. >> great. >> starting off with baby arugula, baby spinach. i included a recipe on how to roast your beets. i’m cutting the yellow ones so my fangers don’t stain. >> i wrap them in bill to salt and olive oil and roast them for 45 minutes to an hour. they are fork tender. you cut them. you can cut them in any size wedges would you like. if you want rather than cutting it into half cut it to rounds. whatever your heart desires to make it look pretty. start off with the salad. an ounce and a half arougea and then the same of spinach. >> a lemon vinaigrette honey, flesh lemon jows, shallots it’s. a.o. muls phid in the b
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