Since the vegetables master Alain Passard turned the betteravefrom a worthless vegetable to a luxury item, the other chefs also stopped snobing it. Up till now, I thought that the Alain Passard’s dish ” beetroot with 12 years balsamic vinegar” was without competition. But everything changed when yesterday I tried the entrée created by Daniel Humm, the chef of Eleven Madison Park. “Heirloom beets. Marinated with Olio Verde, Aceto Balsamico and Lynnhaven “Chèvre frais” win the second place after the very pricey beetroot cooked by Alain Passard. I read that Daniel Humm is New York’s one of the most promising chefs and now I can confirm it. Because if a chef is able to turn the most ordinary vegetable to the gastronomic creation, he has surely got talent.