We had a Beet & Potato w/Smoked Trout salad at Waterloo & City one night and it was nothing like I've tasted before. What made it so unique to me was the horseradish dressing. Ingredients: creme fraiche, hoseradish, paprika, would be my guess. I've had many beet salads and they all tasted pretty similar. Ingredients: olive oil, balsamic, sherry, red wine. I found that I could only eat so much before I get tired to the irony taste.
The Chef made his interpretation of the Beet salad and I enjoyed it even more minus the salty smoked trout. The wasn't his fault. What I really liked about his dish was that he incorporated the whole beet. Stems and all. The beet leaves gave it a nice leafy feel to the dish. With the beet stems, he made a marmalade which added a sweet component that had gone well with the horseradish. Another thing that he did differently was that he used yellow and red beets. The red beets bled into the horseradish dressing that made it pink. Overall, it was very delicious and pretty.
Score: 9/10
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