Heirloom Beets with Wild Arugula and Foraged Dandelion

Hi Everyone,

I thought I would share some of the new dinner menu items for Spring 2013.

The idea is simple, use the best produce the Farm has to offer and craft it with the best Utah artisan products I can find.

Today’s item is:


Butter Poached Heirloom Forno Beet Salad, with Wild Arugula, Foraged Dandelion, Castle Valley Chevre, & Slideridge Honey Wine Vinegar



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