Goat Cheese Tart with Marinated Beets and Arugula
Serves 8 / From Teri Rippeto, chef and owner, Potager, Denver. A champion of seasonal eating, Rippeto buys produce from local growers and farmers’ markets for her renowned eatery. “I’m in this business because, in our own little way, it’s a showcase for what’s in season,” she says. She offers this recipe because “we still have beets and arugula that time of year; plus it’s a little bit lighter and adds color to the Thanksgiving table.” Use your favorite pie-crust recipe for the tart shell. View recipe.