Winter Caprese skewers with apples, red beets, and mint, by Fig Catering in Chicago
Photo: Dominick Mastrangelo for BizBash
Other passed hors d'oeuvres during the reception included beets and hummus on pita points.
Photo: Tony Brown/imijphoto.com for BizBash
Servers passed a selection of hors d'oeuvres, including yellow beets with goat cheese, from Daniel et Daniel Event Creation & Catering.
Photo: Gary Beechey for BizBash
Bartenders served vodka infused with beets and horseradish, pomegranate and ginger, and cranberry and coriander from large glass containers.
Photo: Keith Sirchio for BizBash
Limelight Catering's first-course trio comprised a beet-and-chevre Napoleon, a salad of micro greens and blueberries, and heirloom tomatoes drizzled with arugula vinaigrette.
Photo: Tay Kaune for BizBash
Toben Food by Design served roasted beets topped with goat cheese, pistachio, and arugula.
Photo: StudioTwentyFive
Crimson agave-scented beet soup sippers with sage gremolata, by Tables of Content in Boston
Photo: Gary Tardiff for BizBash
Gorgonzola panna cotta with yellow beet gelée and prosciutto crisps, by Love Catering Inc. (323.936.7400, lovecateringinc.com) in Los Angeles
Photo: Bridget Kenny for BizBash
