In this cooking class, learn how to harvest, clean, cut, and prepare 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, certified nutrition coach, classically trained chef, and owner of Putzel Kitchen
ITW Kitchen, Learning Center