Eye Candy: Beets and Berries

Matthew Lighnter's beets, berries, and meringue at the James Beard House Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon. See more photos of his menu here.

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Recipe: Sunflower Seed–Beet Pizza

Sunflower Seed–Beet Pizza Looking for a dish that will use up your CSA haul in one fell swoop and also help you perform at the top of your game? Check out this unique vegan pizza recipe from author and triathlete Brendan Brazier, who is speaking at the Beard House today about nutrition and health.

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Recipe: Beet Falafel with Hemp Seed–Tahini Dressing

Beet Falafel with Hemp Seed–Tahini DressingThis take on falafel from the folks at Schaeffer’s Genuine Foods in Venice, California, has shown us how to make one of our favorite forms of handheld eating even better: beets give the fried nuggets some extra sweetness, while the recipe’s complex spice blend will have you reaching for every bottle in your pantry.

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Eye Candy: Beet Meringues with Crème Fraîche and Caviar

George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.

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Recipe: Beet and Pomegranate Salad

beet and pomegranate salad

Rosh Hashana, the Jewish New Year, begins this Friday at sundown. And if you are tired of the same old sweet dishes like tzimmes, apples, and honey cake, you might want to look to the East…to Israel, that is, where the influences of Jews from around the world meld into a Middle Eastern culinary melting pot. We’ll be adding this beet and pomegranate salad from celebrated Israeli baker and chef Erez Komarovski to our holiday menu. Komarovski created an artisanal bread revolution in Israel with his chain of bakeries called Lehem Erez—they continue, but he no longer owns them. Now he spends a large part of his time in self-exile on a beautiful hillside in the Upper Galilee near the Lebanon border teaching, inventing, and cooking dishes that draw on the local produce and his vast gardens.

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