Recipes from the Road: Roasted Beets Paired with Duck Hearts

  

Every week, chef/activist Daniel Klein and cameragirl Mirra Fine of The Perennial Plate are sharing the videos and recipes from their cross-country real food road trip with us.

This week, Daniel and Mirra meet up with chef Paul Kahan of The Publican in Chicago, head out to Kinnikinnick Farm, and make a harvest dinner at Kahan's restaurant. 

Get Daniel's recipe for Roasted Beets Paired with Duck Hearts (and save and print it) here.

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