Market Port Townsend

Vibe: dedicated, youthful, exciting

What I loved about it: Cooking demonstrations, beautiful presentation of food, it was pouring the rain but the turn out was incredible.

Next time I will: video the cooking demo, buy more salad

Recipe Inspiration: Golden Beets

Truffled Golden Beets

1 shallot sliced

½ cup chopped onion

1T. Olive oil

½ t. Kosher salt

Fresh ground black pepper

3 golden beets

2 T. white balsamic vinegar

½ to 1T. Truffle oil

½ t. Fleur de sel

Heat 10” skillet over medium heat, add 1 T Olive oil. Reduce heat to med-low and add onions and shallot, stirring regularly cook until translucent.

Meanwhile prepare beets by cutting ends off and discarding, then using a sawing motion with a chefs knife peel following the curve of the beet. Then cut beets into bite size pieces.

Season onion mixture with ½ t. Kosher salt and a generous grinding of fresh black pepper.

Add beets and saute until al dente, add 2 T white balsamic vinegar. Cook covered another ten minutes until beets are tender. Toss in parsley and truffle oil to taste.

Season with fleur de sel and serve.