Casey Lane is the Executive Chef at The Tasting Kitchen on Abbot Kinney Boulevard in Venice. He prefers to marinate his beets rather than simply roast them. He serves his marinated beets in a composed salad with shaved fennel, satsuma tangerines and a pistachio nut "salsa." You’ll find an explanation of how to marinate beets on the Good Food Blog.Alex Weiser owns Weiser Family Farms in Tehachapi, California. In addition to his amazing potatoes and root vegetables, Weiser sells purple and green sprouting broccoli this time of year. He likes to sauté it in olive oil with a little chile flake and garlic or to use it as a topping on pizza.
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