Author: Sherri Guggenheim
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Joshua McFadden
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off easily. Tossed in oil and vinegar and topped with...
Author: Anna Stockwell
Author: Paul Grimes
Author: Ruth A. Matson
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Author: Josie Le Balch
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Suzanne Goin
Author: Bon Appétit Test Kitchen
Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.
Author: Amiel Stanek
Author: Bon Appétit Test Kitchen
Author: Nika Standen Hazelton
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Author: Ron Suhanosky
Author: Myra Goodman
Author: Susanna Hoffman
Author: Einat Admony
Author: Jeanne Thiel Kelley
Author: Marlena Spieler
Author: Peter Hoffman
Author: Tina Miller
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Author: Kay Chun
Author: Barbara Lynch