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Beets Take Two

Red, yellow, orange—beets are as colorful as autumn’s leaves. Chefs are using these sweet, nutritious root vegetables to brighten up appetizers, salads, entrees and sides.

Masona Grill
Boston, MA
Sirloin Steak “Carpaccio” with capers, beets, parmesan, lemon and truffle oil; $11

Otto Restaurant and Enoteca
New York City
Roasted Beets and Saba (a sweet grape “vinegar”); $4

The Purple Pig
Chicago, IL
Salt Roasted Beets with whipped goat cheese and pistachio vinaigrette; $5

Trastevere Trattoria
Santa Monica, CA
Il Petto di Pollo ai Ferri: Grilled chicken breast with rosemary, sage and garlic, served with sautéed red and golden beets with spinach; $19.95

Meat Cheese Bread
Portland, OR
B.L.B. Sandwich: Neuskies smoked bacon, golden beets, lettuce and aioli on sourdough; $8.95

NOCA
Phoenix, AZ
Baby Heirloom Beet Salad: Endive, pomegranate, Maytag blue cheese, citrus segments, Banyuls vinegar, pumpernickel croutons; $14

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