Here is the salad course that really became the show stopper, many guests would rather leave it untouched. The dish consisted of slowly roasted candy cane beets which were cut into cylinders with a piece of piping. We cut the celery root in batons and blanched them in boiling salt water. The kohlrabi was shaved raw and were topped with cubes of lightly cooked turnips. The carrots were strung and soaked in ice water to really give them a crisp exterior. The pistachio paint really packed some amazing flavors with the blended micro greens. We drizzled extra virgin olive oil and 25 year balsamic onto each plate as the dishes were served.