Veggie lovers will be thrilled to know that Chef Franklin Becker recently opened The Little Beet Table, a seasonal ingredient restaurant — which is basically 
an expansion of his Midtown fast-casual place, The Little Beet.
Consider nibbling on the roasted organic almonds ($5) seasoned with cumin, cinnamon, cardamom, curry and cloves while deciding which of the healthy offerings to order.
We started with a bowl of white bean soup topped with a kale chip and sprinkled with parmesan ($9). Loved that the server smartly spit flavorful the soup into two in the kitchen when we asked for one bowl, two spoons. Nice.
I’d recommend the beet salad with multi-colored grilled ones over Greek yogurt all sprinkles with pumpkin seed-almond granola ($13), as it’s the restaurants namesake.
My favorite was the roasted sliced squash, drizzled with olive oil and honey, then sprinkled with chopped hazelnuts and shredded pecorino cheese ($14). Delectable, by awfully pricy for a winter squash!
Also amazing was the slow roasted salmon served over a melange of diced veggies plus pistachio pesto & black olives ($26). Skip the Brussels spouts seasoned with chili and salt, served in a cast-iron pan unless they figure out how to cook them. They were way undercooked.
To wash down all these goodies, I’d suggest the reasonable priced ($36) Sangiovese Viticcio Bere 2011 table wine from Tuscany.
– bonnie
The Little Beet Table
Gramercy/Flatiron
333 Park Ave S
New York, NY 10010
(212) 466-3330
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