Roasted beet and farro salad with citrus vinaigrette
Roast
Roasting
After a trip, you're left with memories and photos. Maybe a souveneir or two (I have a habit of bringing home spoons, go figure) but sometimes a dish, something you ate during your travels, follows you home and simply refuses to be ignored. In cases like this it's helpful to have a direct connection, a source where you can request the recipe, politely of course, but some legit begging and pleading (oh-my-god-if-I-don't-eat-that-again-soon-I-might-die) might very well occur. Then you sit back and hope the chef is generous enough to share their secrets with you, and in turn your readers. This is one such recipe, from the Grocery Cafe at Deer Valley Resort in Utah. I knew from the second I took a bite that this was a dish I would not soon forget (and let's be honest—how often can you say that about a SALAD?) It's a beautiful thing, really, when ingredients come together in perfect harmony. There's a reason that word, harmony, is used to describe both music and food: as when you find it,
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