For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.
Gold and Red Beet Carpaccio with Honey Balsamic Reduction
A colorful, satisfying side dish with the power to make anyone into a beet lover.