INGREDIENTS
2
Bay leaves
6
Beets, medium to large
1
head Garlic
2
Leeks, large
2 tsp
Thyme, fresh leaves
4 cups
Vegetable stock
1
Kosher salt and freshly cracked pepper
3 tbsp
Canola oil
2 tbsp
Olive oil, extra-virgin
4 tsp
Sherry vinegar
6 oz
Chevre