Roasted and used in an inventive salad, soup, and more, beets are a sweet taste of the cooler seasons
Dandelion greens give a bright, appealingly bitter edge to the rich chicken and the sweet beets.
Recipe: Chicken Salad with Roasted Beets and Dandelion Greens
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
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
This beet salad is full of bright colors and flavors, with sweet beets playing off tangy lime and orange.
Recipe: Roasted Beet Salad with Oranges and Queso Fresco (Ensalada de Betabel)
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.
Recipe: Salt-crusted Beets with Avocado, Lavender, and Thyme
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.
Recipe: Market Salad with Corn, Beets, Fennel, and Cucumber
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