Roasting beets intensifies their flavor and natural sweetness. You will roast beets with olive oil and whole garlic cloves, then use the roasted garlic to create a flavorful viniagrette for a beet and blue cheese salad. You will also make cornbread with unique blue cornmeal and real maple syrup, perfectly paired for a delightful weekend brunch. All food supplies are included, and all levels are welcome. Please bring a 1-quart container for the salad and an 8 x8 inch pan for the cornbread batter to take home and bake.
