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Want to make Carrie Baird’s beet raisins? The ones that the ? Here’s the recipe. (And if you don’t want to make them yourself, you can still eat them in the kale salad on the menu at .)

Beet Raisins (makes 12 oz.)

• 6 pounds beets, peeled and melon balled
• 2 cups water
• 2 cups champagne vinegar
• 2 cups sugar
• Pinch of salt

Directions:

1. Bring the melon balled beets, water, champagne vinegar, sugar and salt to a gentle simmer.
2. Simmer until the beets are almost slightly overcooked and very tender. There should be no tooth left to them, but not falling apart.
3. Strain out the liquid and let the beets cool slightly.
4. Place the beets on a dehydrator tray and dehydrate for about 3 hours.