I like to think I have a certain amount of culinary know-how. I’m comfortable in the kitchen, know the difference between a paring knife and a melon baller, and I’ve even memorized (at one point) the proper cooking temperatures for various types of meat.
So when I visited the local farmer’s market this past week, I decided to branch out of my comfort zone and try making a beet salad- I figured, there can’t be too much to it, right? I found some beautiful beets, some awesome heirloom carrots, plus I had some leftover parsley from the mac ‘n cheese. Easy peasy! [Read more…]