Creativity is all of life's actions.
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Art from the Kitchen
Painted and Served by Beth Surdut
©Beth Surdut 2008
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,
contact info@bethsurdut.com
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, is the commissioned cover for the 2008/09 Winter issue of Edible Santa Fe Magazine
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
ALL RIGHTS RESERVED © images and recipes BETH SURDUT
Squash Match (with coconut custard) The Donkey's Soup
Bee Concerto for Peaches and Honey
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
