Discover the versatility of beets—from root to leaf—in this cooking class. Learn to harvest, clean, and prep the vibrant beetroot and its tender greens. Explore techniques like roasting, blanching, and spiralizing. Featured recipes include lavender-rosemary roasted beets with ricotta, creamy beet hummus, crispy beet falafel, and a fresh greens salad with raw beet spirals, finished with a bright seasonal herb dressing. 

Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center