Roasted baby beets
Estrellón, 313 W. Johnson St.
Even many beet lovers have never enjoyed the pleasure of baby beets, which are sweeter and more vegetal than the grownup version. Here, they’re roasted and joined by chorizo, goat cheese, almonds and a hint of dill.
The Kalefornian
Pasqual’s Cantina, 1344 E. Washington Ave.
The “Kale”-ifornian salad, a toss of kale and arugula in an orange and jalapeño vinaigrette, gets a boost from roasted beets along with avocado and pine nuts. It’s unique to the East Wash location of the local mini-chain.
Corned beet salad
1847 at the Stamm House, 6625 Century Ave., Middleton
Basically a quick-pickled beet, this salad keeps the focus on the young root vegetable, combined with radish, watercress, goat cheese and a hit of pickled mustard seed.
