Beet-Infused Vodka and Smoked Shishito Brine | Bartender Katie Weismann of Spoke Wine Bar

Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore

Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA

Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli

Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah

Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

Gravy and Lingonberry Jam | Chefs Phillip Gilmour and Kaitlyn O’Neill of Andra Hem

Mezcal, Lemon, Pineapple, Beet Syrup | Bartender Kate Houser of Ezov

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture | Bartender Marc Rodriguez of ATOMIX

Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba | Bartender Austin Carson of Mizuna