From: Executive chef/owner Mike Selvera, Bar Crudo, San Francisco. Yield: 1 serving. 1 large gold beet, roasted, peeled, quartered 1 baby chiogga beet, roasted, peeled and quartered 2 oz. Maine lobster tail, cut into 1" pieces 1 oz. toasted pistachios as needed, Banyuls vinaigrette (recipe below) to taste, salt and pepper 2 oz. California burrata, cut into pieces 1 oz. mache (lamb's lettuce) as needed, pistachio oil to taste, sea salt Banyuls Vinaigrette ...

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