Creativity is all of life's actions.
Art from the Kitchen
Painted and Served by Beth Surdut
©Beth Surdut 2008--2014
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,
~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, commissioned for the cover of 2008/09 Winter issue of Edible Santa Fe Magazine
Gift of the Corn Mother in Tucson, AZ at Tohono Chul CHILES! exhibition August 15-Nov 9, 2014
~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 arugulajust a few leaves per serving
Crème fraîche or Greek-style yogurt
Honey to drizzle
Lemona few drops into the honey
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.