Roasted and used in an inventive salad, soup, and more, beets are a sweet taste of the cooler seasons
Thomas J. Story
Beets are ridiculously tasty with bacon. There’s lots of garlic in this dish, but it candies and mellows in the bacon fat.
Photo by Iain Bagwell; written by Elaine Johnson
Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.
Thinly sliced prosciutto, browned and crisped in a little olive oil, adds contrast to juicy pomegranate seeds and sweet beets.
Recipe: Pomegranate and Beet Salad
Thayer Allyson Gowdy
Any beets would be delicious here, but we prefer the deep color of red ones. Roasting the beets before grating intensifies their flavor and is an easy, relatively mess-free way to cook them.
Recipe: Beet Salad
Chef Jeremy Fox roasts beets in an aromatic salt crust that infuses the kitchen and the beets with the fragrance of flowers and herbs. We've highlighted them in this simple salad.
This vibrant, shocking pink sauce, called maror, is served with matzo along with haroseth as part of the Passover seder ceremony. It’s also great with short ribs any time of year.
Recipe: Horseradish Beet Sauce
Roasted beets and a crisp medley of raw vegetables make a beautiful composed salad. Add rotisserie chicken or smoked trout and you can call it dinner.
Photo, Annabelle Breakey; food styling, Randy Mon
We’ve used the beet to its fullest: sweet golden slices of the root, paired with dark, earthy leaves.
Recipe: Golden Beet and Beet Greens Soup
Photo by Antonis Achilleos
These electric magenta cupcakes get their color not from the usual food coloring but from puréed roasted beets, which also add a subtle flavor. Don’t use canned or packaged steamed beets—the cupcakes’ color will be drab.