Just Beet It

Indulge in one of Arizona’s top superfoods this spring

By Alison Bailin Batz

While best-known for its citrus and saguaros, Arizona – especially during the desert’s cooler months – has been a prime locale to grow beets since the 1800s. Bursting with antioxidants and anti-inflammatory properties as well as fiber, potassium and folate, the versatile root vegetable is not only readily available Valleywide, but also a certified a superfood. Here are some fantastic ways to enjoy them this spring.

Beet Wrap
The Original ChopShop

The perfect combination of sweet, salty and earthy, this dish combines nitrate-rich golden beets, which are known to boost heart health, with apples, creamy goat cheese, golden raisins, crunchy cashews, and arugula before being topped with red wine vinaigrette and wrapped into a wheat tortilla. Diners may choose to substitute the wheat wrap for a gluten-free tortilla and/or add protein, including steak or egg whites, for an additional cost. Starting at $11. www.originalchopshop.com.

Beet Carpaccio
Terras at Civana Carefree

Known for its innovatively nourishing menus, Terras offers this riff on a beef carpaccio nightly. Rather than thinly sliced raw meat paired with olive oil, lemon juice, salt, and pepper, this twist utilizes thinly sliced sweet beets as its base, paired with avocado puree, peppery pickled mustard, spicy chili oil, and pumpkin seeds. It is finished with a light but zesty lemon-infused dressing. $12. www.civanacarefree.com.

Roasted Baby Beets
Elements at Sanctuary Camelback Mountain, A Gurney’s Resort & Spa

This shareable starter highlights slow-roasted baby Chioggia, yellow, and red beets on one plate, allowing their natural sweetness to be enhanced by a gentle braise in Champagne vinegar, olive oil, and sea salt. The beets are complemented by creamy caramelized Greek yogurt, tangy Point Reyes blue cheese, and crisp rocket arugula, balanced by the bright acidity of local orange and the mild bite of purple onions. A delicate pistachio brittle adds crunch and a hint of sweetness, while a finishing touch of leek ash deepens the flavor profile. $18. www.gurneysresorts.com/scottsdale.

Brussels Sprout Nachos
Diego Pops

Diego Pops has been elevating classic Mexican dishes for more than 15 years, and this is one of its signature twists. While the base of the dish is a mouthwatering combination of freshly made tortilla chips, crispy brussels sprouts, street corn queso, queso Oaxaca, Fresno peppers, pickled onions, and a fried egg, it is the pink crema on top that is often credited for making the nachos an Arizona culinary classic. The savory sauce is made by combining local purple beets with cream and roasted garlic and is so popular that the restaurant’s signature color is that same shade of pink in homage. $14. www.diegopops.com.

Roasted Beet Tartare
Sel Restaurant

In recent years, Sel has offered a garden tasting menu focused on light, bright, flavorful foods with locally sourced produce, herbs and vegetables. This vegetarian option on the tasting menu is both sweet and smoky thanks to the ample roasted beets. The beets, along with portobello mushrooms, are diced as one might expect a tartare to be. These base ingredients are combined with roasted tomato sauce before being finished with a touch of opulence in the form of caviar; creme fraiche; and duck egg bottarga, which is a cured egg yolk product made by salting and drying duck egg yolks. It is topped with a crostini lattice. Tasting menu, $98. www.selrestaurant.com.

Beet Salad
Fellow Osteria

Full of color and flavor, Fellow Osteria’s vibrant beet salad is a perfect balance of earthy, creamy, and crisp textures. Roasted beets lend their natural sweetness to a bed of fresh mixed greens, while whipped goat cheese and candied walnuts provide the perfect mix of smooth and crunchy textures, all complemented by the delicate bite of fresh chives. The salad is tied together with a bright lemon balsamic dressing. $15. www.fellowosteria.com.

Squab
COURSE Restaurant

When conceiving his latest tasting menu, chef Cory Oppold wanted to feature a poultry he had never utilized before, so he chose squab, which is surprisingly earthy on the palate. To elevate the flavor profile of the protein, he pairs it with a combination of roasted baby golden beets with peeled skins as well as red beet puree with a touch of salt and red wine vinegar. The beets and squab are complemented by wild rice, cranberry, goat cheese, and young edible greens, and garnished with raw shaved candy stripe beets. Tasting menu, $135-$175. www.courserestaurantaz.com.

Beets and Burrata
Belmont Kitchen & Cocktails

A vibrant celebration of color and flavor, the beets in this dish are harvested from the chef’s own culinary garden before being roasted to bring out their natural sweet notes. The warm beets are paired with luxuriously creamy burrata, peppery fresh arugula, and a silky beet puree that ties it all together. Balsamic pearls from Spain add a delicate burst of acidity, balancing each bite, while crushed pistachios bring a satisfying crunch. Finished with micro basil, this dish is refreshing yet indulgent. $18. www.belmontkitchenandcocktails.com.

Hamachi Crudo
Maple & Ash

This colorful dish is the perfect starter for spring. Golden beets are plated with thinly sliced raw hamachi, which is yellowtail fish that is prized for its rich flavor and tender texture. The duo is dressed on a plate with wild citrus, cilantro blossoms and a ponzu sauce that has been infused with additional beets. Light by design, the dish was created to open the palate before the series of heavier courses and sides that often follow. $24. www.mapleandash.com.

Scottsdale Salad
Born & Bred Scottsdale

The popular Scottsdale Salad at Born & Bred highlights roasted beets, offering an earthy sweetness that perfectly complements quinoa, radish and roasted corn mixture. With fresh avocado, cherry tomatoes and arugula, this luminous dish is finished with a fragrant oregano-basil vinaigrette, making the beets the star of this refreshing, nutrient-packed salad. $16. www.scottsdale.bornandbredarizona.com.