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A dish, with local ingredients, that brings it home.

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Pictured is a beet salad with crispy goat cheese — a dish dreamed up and done up using all local ingredients by Justin Fox Burks. Regular readers of Burks' thechubbyvegetarian.com know that he doesn't follow recipes. Instead, he lets the ingredients lead the way. It's a fitting approach for shoppers at the city's farmers markets.

For this salad, Burks formed the goat cheese into balls and froze them overnight. He then rolled them in beaten egg and bread crumbs and deep-fried them over medium heat.

The beets were peeled and sautéed in olive oil. The tomatoes were sliced. And the lettuce was topped with a mixed-to-taste dressing of olive oil, honey, and balsamic vinegar.

Why not try it yourself or maybe try to top it? And, if you're not so inclined, included below is information on where you can get these local ingredients cooked by someone else.

Beets from Flora Farms

Produce sold at the Memphis Botanic Garden Farmers Market and the Memphis Farmers Market. Served in dishes at Andrew Michael Italian Kitchen, Au Fond/Grace, Chez Philippe, Interim, Restaurant Iris, River Oaks, Sole, Tsunami, and Umai.

Tomatoes from Micmak Farms

Produce sold at the Memphis Botanic Garden Farmers Market, the Memphis Farmers Market, Miss Cordelia's, and the Trolley Stop Market. Served in dishes at J. Alexander's.

Lettuce from Bennett-Burks Farm

Produce sold at the Memphis Botanic Garden Farmers Market, the Memphis Farmers Market, and the Trolley Stop Market. Served in dishes at Felicia Suzanne's.

Dressing made with honey from Peace Bee Farm

Products sold at the Center for Southern Folklore, the Cupboard, the Memphis Botanic Garden Farmers Market, the Memphis Farmers Market, Muddy's Bake Shop, and the Trolley Stop Market. Served in dishes at Chez Philippe, Felicia Suzanne's, the Inn at Hunt Phelan, and McEwen's on Monroe.

Onions from Whitton Farms

Produce sold at the Memphis Botanic Garden Farmers Market, the Memphis Farmers Market, and the Trolley Stop Market. Served in dishes at Andrew Michael Italian Kitchen, Chez Philippe, Felicia Suzanne's, the Inn at Hunt Phelan, Interim, Jillbilly's at the Trolley Stop Market, Mesquite Chophouse, and Restaurant Iris.

Goat cheese from Bonnie Blue Farm

Cheese sold at the Memphis Farmers Market and Miss Cordelia's. Served in dishes at Au Fond/Grace, Chez Philippe, Felicia Suzanne's, Hi-Tone Café, Interim, and Restaurant Iris.

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