If you can’t beet ’em, join ’em! In this cooking class, learn how to harvest, clean, cut, and prepare beets in a variety of ways—both the colorful beetroot and its gorgeous greens. Discover how to use the beet greens raw or cooked, blanching and roasting techniques, and explore tools like a vegetable spiralizer. Prepare lavender-rosemary roasted beets with ricotta; beet hummus; beet falafel; and a summer greens salad with raw beet slices and spirals, topped with a summer herb dressing. 

Nicole Putzel, classically trained chef and owner, Putzel Kitchen
ITW Kitchen, Learning Center

Photo by Claudia Chocano