Every year has its dining trends. In 2013, it was New Nordic cuisine and omakase menus, while 2014 fetishized uni, barbecue and chicken dinners for two. It may only be March but, if the menus around town are any indication, 2015 will be the year of the beet.
Long favored for its sweet but earthy taste, the beet has been around forever — in salads, in borscht, in juices. Recently, however, New York chefs have started using the ingredient in highly creative ways, from cocktails, condiments and snacks to entrees and desserts.
“They’re delicious raw, cooked, roasted or grilled, and they come with their own salad on top,” Dirt Candy chef Amanda Cohen says. “What’s not to love?”
Jason LaGarenne, owner of the new bar Lazy Point, has his own explanation for the beet’s rise.
“People have finally figured out that beets are the secret to immortality,” LaGarenne says.
However you slice it, here’s a look at the many ways bars and restaurants are using beets in NYC.
Little Park's beet risotto and tartare
Margaux's beet chips
Colonie's beet ketchup