On April 6, the St. Paul Academy and Summit School cafeteria served a mixture between science and salad, molecular gastronomy beet foam.   “It’s a micro green salad which is like little baby lettuces and then we have candied walnuts ground up, then we have goat cheese, and champagne honey vinaigrette, with a beet foam on top,” St. Paul Academy and Summit School Sous Chef Erik said.   The colorful salads were served on appetizer spoons in bite sized portions in addition to the regular lunch. “We were trying to figure out some nice things to do for the Art Party this year, and after we got done with the art party we saw how neat the table was and how much everyone enjoyed what we did so we decided to do it for [the students too],” he said.