This spin on a classic carrot cake recipe uses golden beets and a remarkable ermine frosting, which spreads like a dream. It's the ideal springtime dessert.
Author: Joe Sevier
Author: Selma Brown Morrow
Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
This risotto is a delicious way to add vibrant color - and a bit of Italy - to the normally muted Thanksgiving table.
Author: Lillian Chou
Author: Gordon Hamersley
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Author: Paul Kahan
Author: Kay Chun
Author: Katie Brown
In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you're looking for a sauce that's thin enough...
Author: Melissa Clark
Author: Ian Knauer
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Teresa Parker
Author: Roberto Santibañez
Author: Amelia Freer
Author: Jeanne Thiel Kelley
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are...
Author: Jill Santopietro
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
You'll want to pickle the beets a day ahead.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Madhur Jaffrey
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted...
The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic glaze. So good!
Author: Elise Bauer
Author: Alfred Portale
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan