Chef-owner Matt McCallister celebrates beets in many forms in this $11 appetizer. McCallister buries whole beets in post oak ash and roasts them in the oven.
“You get a smoky aesthetic, but almost a tannic flavor,” he said of the technique.
Separately, he pressure cooks some beets with orange juice, coriander and wine — red wine for red beets, white wine for other colors — for 20 minutes.
He slices other beets and cuts them with a ro