On the Beet Beat

Red Dawn

by Amy Strauss

Ane Ormaechea may be known for bringing old Spain to South Street, but she's also a self-assured creator in the kitchen. The chef sculpts vibrant beets three ways, serving a crispy, crunchy beet chip adorned with a cube of sherry-poached beets that is itself topped with beet relish, creamy goat cheese and sugary Marcona almonds.

This colorful summer salad is just one of many inviting items offered at Old City's farm-fresh restaurant. Fork's pitch-perfect pairing of round reds, avocado, nectarines and mache under a generous coating of green peppercorn vinaigrette properly celebrates the warmest season.

Celebrating worldly wines is the forte of the trattoria-style Ristorante Panorama, so the splash of sherry in the red and yellow beet plate is so apropos. Here, the spiked chilled veggies come with a handful of candied toasted hazelnuts and roasted garlic ricotta.

This Polish market proudly offers daily from-scratch specials, including a rotating sampling of house-made soups. The simple sweet-and-sour taste of the clear beet broth helps you appreciate the source ingredient, while a fresh dill garnish enhances its prominent flavors.

Rich Landau's first-course salad is strikingly mellow and presented with the utmost beauty. The beets, layered with smoked tofu, capers, red onions, fresh tomatoes, frisee and balsamic, double as the perfect segue into the entrée course.