1st Course: Jellied Beet Soup & Beet Salad

This photo is featured in the January, 2007 issue of Popular Photography.

The beet salad was dressed simply with extra virgin olive oil and garnished with pickled onions and Ricotta Salata cheese.

I've never had "jellied soup." This vibrantly magenta beet soup was indeed "jellied." It is garnished with a bit of creme fraiche and a dollop of California sturgeon caviar.

Taste: This course really showcases what Chez Panisse is all about: a focus on fresh ingredients. The beets in both the salad and the soup were delightfully sweet and clean tasting - not earthy at all. The roasted golden and red beets were perfectly prepared - not underdone and crunchy, yet not overdone and mushy. Composed, the salad was simple, refreshing, yet satisfying.

The soup, as well, really highlighted the root vegetable's natural sweetness. The tangy creme fraiche and the salty-bitter caviar provided a perfect measured contrast in flavor. As well, the creaminess of the creme fraiche and the silky caviar gave the chilled soup a sexy and luxurious mouth-feel.