12/26

Goat Cheese Tart with Marinated Beets and Arugula

Teri Rippeto, chef and owner of Potager in Denver, 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.”

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