Directions:

1. Find a pan that will fit the amount of beets you have in a single layer. Making a mixture of 1:1:1 Sherry, Water, and Distilled Vinegar add to the pan until it reaches half way up the beets.
2. Liberally season with salt and sugar.
3. Add a halved orange and 3-6 bay leaves. Cover pan with foil and cook in a 350 oven for 2-3 hours depending on the size of the beets.
4. A knife or cake tester should slide smoothly through the largest beet. Peel while warm, then allow to cool.

1. Utilizing Onion scraps or leek tops, roast over aluminum foil in a 400-degree oven for 1-2 hours or until mostly black. Allow to cool. Crush small amounts in a blender to a fine powder.
2. Whisk together Maple Syrup and Rompo vinegar. Slowly whisk in oil.

1. Toss cooled beets in vinaigrette. Garnish with pea shoots, fresh beets, pecans, and chevre.
2. Using a fine strainer, sprinkle vegetable ash over the top.