Throw a stone and you’ll hit a beet salad in a Seattle

By Jay Friedman • August 3, 2014 8:18 pm
Illustration by Kelly Thompson
Illustration by Kelly Thompson

Throw a stone and you’ll hit a beet salad in a Seattle restaurant. Surely there’s a more innovative way to use this colorful and flavorful root vegetable? The answer is yes at Porkchop & Co. in Ballard. In the “Grilled Bread” section of the menu you’ll find smoked beet puree for just $5—a small bowl of vibrantly red beet puree topped with Point Reyes Original blue cheese. Adding flavor are garlic, almonds, sherry vinegar, and smoked paprika. Want more beets? If you can resist the Flintstones-like bone-in pork chop sandwich, try the smoked-beet sandwich with blue cheese spread, pickled onions, frisee, and romesco on rye.

5451 Leary Ave. N.W., 257-5761, eatatporkchop.com

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