Chef Brandon Sharp, Solbar

The cara cara has pink-orange flesh and is a natural mutation of the navel orange. Saba is an Italian condiment similar to aged Balsamic vinegar, but is a little sweeter because it is made from grape juice rather than wine.

For 8 servings:

8 baby golden beets

8 baby red beets

8 baby chiogga beets

2 Tbsp. champagne vinegar

vegetable oil and salt

Preheat oven to 350 F. Toss beets separately in oil and salt to coat and place by color on a long piece of aluminum foil that you then fold over and seal by crimping. Roast for about one hour or until a paring knife pierces the largest of each color of beet with no resistance.

Open foil packet and let beets cool slightly. Using a kitchen towel, rub skin from beets and discard. Once they are cool, cut beets into semi-uniform sizes (some may need to be halved, others quartered). Toss in a large bowl with oil, salt, and champagne vinegar to taste. Set aside.

1 cup raw hazelnuts, peeled

1 cup extra virgin olive oil

kosher salt

4 cara cara oranges, peeled and cut into supremes (wedges with no white pith)

1/4 cup Saba

2 bunches crisp, fresh hydroponic watercress

1 lemon, halved, seeds removed

While the beets are cooking, combine the olive oil and nuts in a sauté pan just big enough to hold the nuts in an even layer. Cook over a medium-low flame, shaking often, until the nuts are lightly toasted. Immediately pour out into a colander set inside a large metal pot or roasting pan. From there, put the hot nuts in a metal bowl and toss, sprinkling in kosher salt until the nuts are well seasoned. Let cool in a single even layer, then crack into irregular pieces with a rolling pin.

Snip the watercress, leaving a little stem attached, into very cold water. Remove and drain on paper towels. Pour the nut oil of the roasting pan or pot into a cup with a teaspoon and let cool before using.

On room-temperature plates, arrange the seasoned beets randomly within an imaginary 8-inch circle. Drizzle a little of the nut oil over the beets, followed by about 1/2 tablespoon of the Saba. Season the beets with a little more kosher salt, or sea salt if you have it — only a little. Scatter the orange segments among the beets, followed by the cracked hazelnuts. Finally, place the watercress in a mixing bowl. Drizzle with the nut oil, a little lemon juice, and a sprinkling of kosher salt, then scatter the watercress leaves over the plates and serve immediately.