Beets come out from underground

February 6, 2017

These chefs are coaxing the delicious secrets from flavors born in dirt. 


Mounir Saleh, owner, Sassool, Raleigh, N.C.

Showing an appreciation for root vegetables in their raw state, this dish (pictured above) combines raw carrots and beets in a dish the crunch factor from walnuts and a bright jolt to contrast the earthiness with cilantro and a housemade pomegranate vinaigrette. Sassool is a place that celebrates roots in the ancestral form as well as the vegetable. The restaurant is the nickname of owner Mounir Saleh’s mother, Cecilia. The family fled Lebanon during the civil war in 1976