Up the Dish

First up on this episode of Up the Dish is Poppy Sandler's Borscht straight from the Eastern Bloc! A mix of roasted and simmered beets adds complexity to the creamy soup - and don't forget that vivid burgundy hue. Tiera Singh swaps soup for a sandwich with her Beet-Stained Trout Gravlax, pairing the eye-catching seafood with zesty lemon-dill cream cheese and rye pumpernickel bread. Next, Micah Trainor mixes up a vegetarian Roasted Beet Salad paired with crackly Seed Brittle and a simple sweet dressing it's a crunchy, earthy delight! Missy Hui's three-layer Red Beet Velvet Cake is a true triple threat. Red beet puree gives this cake its vermillion colour - and pairing it with tangy goat cheese icing... well, it just makes sense!