One of the best tastes of summer has to be beets.
Beets show up colorfully atop the goat-cheese ravioli at Mirabella Cafe, in Cherry Hill. Chef-owner Joe Palombo roasts and cubes yellow and red Chiogga heirloom beets and even reduces beets as the sauce. Fried shallots and toasted pine nuts add crunch.
Tria, the Center City wine-cheese-beer salons, offers them in a roasted beet jam (an earthy puree of beets, balsamic vinegar, honey, Dijon and red onion) served with a wedge of Haystack Mountain's Haystack Peak cheese.