RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Roasted and Raw Beets
Greek Yogurt, Sherry Vinaigrette, Fresh Mint | Chef Kim Alter of Nightbird
Marshmallow-Beet Mousse
Beet Mousse, Vanilla Marshmallow, Yuzu Gel, Beet Chips, Soba Crunch, Candied Yuzu | Pastry Chef Jessica Vasquez of Momotaro
Broken Mirror
Beet-Infused Vodka and Smoked Shishito Brine | Bartender Katie Weismann of Spoke Wine Bar
Beet Raviolo
Asiago PDO, Duck Egg Yolks, Hazelnut Salsa Macha, Epazote Oil | Chef Danielle Duran-Zecca of Amiga Amore
Beets and Goat Cheese Salad
Arugula, Cypress Grove Humboldt Fog Goat Cheese, Nasturtium Pistou, Macadamia Nuts, Seasonal Citrus, Champagne Vinaigrette | Chef Cynthia Hetlinger of RYLA
Smoked and Pickled Beet Salad
Pink Chicories, Persimmons, Pink Mole, Smoked Beet Vinaigrette, Puffed Rice | Chefs Elizabeth Heitner and Nestor Silva of Malli
Smoked Golden Beets
Charred Leeks, Whipped Quark, Orri Mandarin, Puffed Sorghum | Chef Caitlin McMillan of Lilah
Cured King Salmon
Beet Relish, Buttermilk Vinaigrette, Herb Oil, Trout Roe, Shaved Horseradish, Dill | Chef Edmund Konrad of Messina Social Club
Vegan Hoagie
Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha
Golden Beets
Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala
Garden Salad and Tonic
Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta
Mezcal and Beets
Fermented Lime, Cabernet Franc Syrup, Agave Syrup, Szechuan Peppercorn Tincture | Bartender Marc Rodriguez of ATOMIX
Ghostwriter 2.0
Tequila, Beet, Curaçao, Lime, Yogurt, Aquafaba | Bartender Austin Carson of Mizuna