Main content starts here, tab to start navigating

What Is Beetroot Market & Deli?

Hi! We’re a women-run, modern Pacific NW Jewish deli and specialty food store.

We focus on using high-quality, organic, local, and sustainable ingredients whenever possible. 

We’re paying our staff a living wage, and we care about them as much as we do about our customers. 

We strive to make Beetroot a safe space with nourishing food for all people.  

We prioritize working with local farmers and craftspeople and supporting women-run, queer-run, POC-run, & immigrant-run small businesses.

We love vegetables, using seasonal ingredients, making family recipes passed down for ages, & cooking up dishes from across the Jewish diaspora. And we live for matzo ball soup.

Our Team

SONYA SANFORD

Executive Chef / Owner

Born and raised in Seattle, Washington, Sonya Sanford is the child of Jewish immigrants from the former Soviet Union. Sonya began her culinary education with the cooks in her family where she learned to pickle, preserve, garden and forage and to prepare recipes that have been passed down for generations. While attending Reed College, Sonya fell in love with the city of Portland, and the incredible produce and ingredients available in Oregon. In her early twenties, she moved to Los Angeles where she worked as a personal chef and caterer in Hollywood, and later as a food stylist, culinary producer, and food writer. As a chef, Sonya specializes in Jewish food from around the world, and is passionate about exploring the evolution, influences and ingredients of cuisine in the Jewish diaspora.

With Beetroot Market & Deli Sonya is creating a place in Portland for modern Jewish foods that are healthy, comforting, delicious and sustainable.

To get in touch you can e-mail directly at:
sonya@beetrootmarketanddeli.com

RISA LICHTMAN

Chef de Cuisine

Risa Lichtman has been cooking in restaurants throughout Portland, San Francisco & New York for over a decade, including Pizzeria Delfina, Blue Hill at Stone Barns, Sweedeedee, and Handsome Pizza.  Most recently she launched the brunch program at The Sapphire Hotel.  She started hosting pop-ups out of her home in 2011, treating diners to seasonal, multi-course, community-building dinners, which can still be found around Portland via Lepage Food and Drinks.  Her biggest efforts center on gathering community around food through pop-ups and fundraiser food events.  She is passionate about using ingredient-driven food as a means of building community, a positive food culture, and sustainable food practices by dining together with intention.