The Eaten Path

North Pond (2610 N. Cannon Dr.; 773-477-5845) ranks among the city's best with seasonal ingredients front and center.

North Pond's Leek, Celeriac, and Muenster Frittata with Chioggia Beet Vinaigrette (Serves 4)
(Plan on an hour of preparation time on your first try.)


  • 1 large Chioggia (or other) beet, peeled and quartered
  • 2 cups orange juice
  • 8 eggs, beaten
  • 1/4 cup whole milk
  • 1 tablespoon butter
  • 1 small bulb celeriac (also called celery root), diced into 1/4-inch cubes
  • 1 medium leek, white part only, diced
  • 1 tablespoon vegetable oil
  • 4 ounces Muenster cheese, diced into 1/4-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Champagne vinegar
  • Salt and white pepper
  • 1 head Bibb lettuce
  • 1 teaspoon pine nuts, toasted

  1. Preheat oven to 375 degrees and preheat a 10-inch cast iron skillet.
  2. In small saucepan, bring beets to boil in orange juice with salt to taste. Reduce to a simmer and cook until beets soften, about 30 minutes. Remove from heat and purée in a blender until smooth, using some of the cooking liquid until the purée is a little thinner than applesauce. Reserve.
  3. Combine beaten eggs with milk. Reserve.
  4. Melt butter in saucepan over medium heat. Add celery root and leeks; season with salt and pepper and cook until soft but not brown.
  5. Lightly oil the preheated skillet. Add vegetables and pour the egg mixture over them. Sprinkle diced cheese over the top and bake for eight minutes, or until frittata is puffed, lightly browned, and set in the center.
  6. Mix one tablespoon of beet purée with olive oil and Champagne vinegar. Season with salt and pepper. Toss Bibb lettuce with vinaigrette and toasted pine nuts.
  7. Cut frittata into wedges and place atop pools of warm beet purée. Gently place salad on top of the frittata, leaving eggs and beet purée partially exposed.
From Chicago Magazine
Photo: Tyllie Barbosa

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