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Art from the Kitchen

Painted and Served by Beth Surdut

©Beth Surdut 2008--2014


BeetStamp1.jpg (44873 bytes)


The New York Times proclaimed that beets are the new spinach. In celebration of that, using produce from the Santa Fe Farmers Market,

I painted my artistic and culinary interpretation of my beet recipe that makes grown men lick their plates. Really.

Come over for dinner--you'll see what I mean.

If you own a restaurant, publish a cookbook, calendar or ancillary products, and would like paintings of your signature recipes,


Visit  the Art From the Kitchen blog

~Dec 10, FEAST OF COLOR, a delightful feature article by Pat West -Barker in the Taste section of the Santa Fe New Mexican

Gift Of The Corn Mother by Beth Surdut for Edible Santa Fe Magazine cover  Winter 2008/09

Gift of the Corn Mother, commissioned for the cover of  2008/09 Winter issue of Edible Santa Fe Magazine

$2400 framed

Gift of the Corn Mother in Tucson, AZ at Tohono Chul CHILES! exhibition August 15-Nov 9, 2014

All Choked Up or the Heart of the Matter recipe, image, and why I do what I do is inside

~NOV 15, 2008  interview on Gardens, Food & Santa Fe with Bob Ross-when you get to the page, click on  the show date


                 Beets Me   (scroll down below for recipe)                        All Choked Up or The Heart of the Matter

      BeetsMe.jpg (791432 bytes)             All.Choked.Up (2549157 bytes) 

                                                                                                        ALL RIGHTS RESERVED © images and recipes BETH SURDUT

Squash Match  (with coconut custard)                                           The Donkey's Soup

Squash Match  by Beth Surdut         Donkey.soup001.JPG (2328512 bytes) 

                                                                           Bee Concerto for Peaches and Honey

                                                  Peachy copy.jpg (3052440 bytes)


Beets Me, the recipe ~ painted and served by Beth Surdut

Golden beets (oh my!) or red beets (oh yes!!) or a mixture of both

Maché or baby arugula—just a few leaves per serving

Crème fraîche or Greek-style yogurt

Honey to drizzle

Lemon—a few drops into the honey

Separate plates


Remove greens, clean and cut beets into quarters.

Steam till easily pierced about 8 minutes

Cut into bite size pieces

Prepare a welcoming bed of yogurt or crème fraîche

Sprinkle a light design of greenery

Arrange beets on top

Mix honey and fresh lemon juice to taste and drizzle delicately over  beets and yogurt

Serve beets warm or at room temperature

Watch diners surreptitiously lick their plates.



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