We spoke with chef Chris Graziose of Del Frisco's Grille in Stamford and got some insight into his cooking inspiration. Here's what he had to say:

Q. How long have you been there?

A. 10 months

Q. What's your hometown?

A. Floral Park, N.Y.

Q. What's your cuisine style?

A. Modern American fare

Q. Is there a secret to the preparation of this recipe?

A. Plate the yellow (beets) first, then go back into the red, (so as to) not get the color of the beets all over everything else. Take time to incorporate air into the feta cheese. It really brings a new texture to the cheese and complements the density of the beets really well.

—Christina Hennessy

More Information

Del Frisco's Grille, 101 Broad St., Stamford

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Recipe: Roasted Baby Beets

Serves 4

6 baby red beets

6 baby yellow beets

8 ounces crumbled feta cheese

1 ounce brine or water

Sherry Vinaigrette

2 ounces Dijon mustard

4 ounces sherry vinegar

2 ounces honey

1 tablespoon minced shallot

1 1/2 tablespoons minced garlic

12 ounces blended oil

Kosher salt and pepper, to taste

Mint leaves

Orange zest

Set oven for 350 degrees. Roast baby red and yellow beets separately in foil pouches in oven for 45 minutes. They should be soft and tender. If not, keep cooking at 350 degrees, checking every 5 minutes until tender. Peel when warm, and wear gloves when handling red beets.

Take the feta cheese, and brine or water and place in a food processor. With blade attachment, whip cheese for 2 to 3 minutes, until light and airy.

To make the vinaigrette, place Dijon mustard, sherry vinegar, honey, shallot, garlic, kosher salt and black pepper in a mixing bowl. Add mixture to a blender. Slowly add oil to emulsify. After all the oil is added, mix for another minute. Transfer to container to store for later use.

Final dish: Create a neat circle of feta cheese on the center of plate and spread evenly (a ring mold can be used, as well). Cut beets into wedges and alternatively arrange the colors around the plate. Ladle vinaigrette over beets and feta cheese and garnish with mint chiffonade and orange zest.