INGREDIENTS
2
small Golden Beets ((about 6 ounces))
1 cup
Apple Cider Vinegar
1 tbsp
unsalted Butter
1 tbsp
Dill Seed
Juice of ½ Lemon
1
bunch White Asparagus ((12-16 ounces), ends trimmed and peeled to the lower end of the tip)
3
Rainbow Carrots (, scrubbed (peeled if not organic), thinly sliced)
6 cups
Arugula (, rinsed well and dried)
1
Bartlett Pear (, ripe but firm)
3 tbsp
Meyer Lemon Olive Oil
3 tbsp
White Balsamic Vinegar
White Pepper and Kosher Salt
Garnish: Lemon Thyme