Located at the geographic center of a region filled with an abundance of farms, growers, food producers and culinary leaders, Sacramento will be celebrating that bounty with its second annual Farm-to-Fork Celebration, which got under way last Friday and runs through September 28. The two-week-long celebration in the city, which has been designated by the state of California as "America's Farm-to-Fork Capital," includes a "Legends of Wine" event on September 18, a farm-to-fork festival on the Capitol Mall on September 27 and a gala dinner on September 28 on Tower Bridge that sold out in three minutes.

For those unable to get to the festival, Sacramento offers Gardens-to-Tables-types five full-time and six seasonal farmers' markets and a number of food tours and restaurants featuring local products. One of those -- restaurant ten22 in Old Sacramento -- was kind enough to share their recipe for Roasted Beet Salad (pictured). Enjoy! (Click "read more" for recipe.)

Roasted Beet Salad

Courtesy of Restaurant ten22
1 serving

Ingredients
1 medium red beet
1 medium gold beet
1 Tbsp oil
1/4 tsp salt
1/4 tsp pepper
3 oz "Laura Chenel" goat cheese

Dressing
1 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
1/4 tsp Dijon mustard
1/8 tsp black pepper
Pinch sugar
salt

Procedure
Heat oven to 350 degrees. Toss beats in oil with salt and pepper. Roast in oven for 30-45 minutes or until tender. Let beets cool then peel off skin using a damp cloth. For the dressing, combine vinegar, mustard, salt, sugar and pepper. Slowly whisk in oil until mixture becomes emulsified. Slice beets and arrange on a plate. Drizzle dressing over beets. Crumble goat cheese and sprinkle over beets.