Skillet-Cooked Duck Breast with Beets and Watercress Ariana Lindquist
We love beets for their earthy flavor and vibrant flavor. This cool-weather root vegetable is delicious both raw and cooked. From roasted beets to beet “tartare” to even ice cream and cocktails, we’ve rounded up our favorite beet recipes.
Roasting beets softens their texture and brings out their complex sweetness. We like to simply roast them with other winter vegetables like potatoes, parsnips, and Brussels sprouts. Roasted beets are a great accompaniment to grilled duck or lobster salad. To give raita, the cooling Indian yogurt sauce, a brilliant pink hue, mix in diced roasted beets. Check out our lentil and deep salad brightened by a floral, citrusy lavender-mustard vinaigrette.
Pureed beets are creamy and earthy. We use them to flavor a honey-mustard vinaigrette for farmer’s salad and as the base for our rich beet ketchup. Pureed beets are a great addition to ricotta gnocchi, adding flavor and a gorgeous color. Wilted beet greens are perfect for accompanying the gnocchi.
Beets don’t seem like an obvious drink ingredient, but their complex sweetness is perfect for adding depth to both cocktails and nonalcoholic beverages. To make a surprising twist on pink lemonade, mix beet juice, lemon juice, sugar, and water. On the alcoholic side, try the Moradita. The sweetness of this beet-augmented margarita is tempered through the use of jalapeño-infused tequila.
Find all kinds of uses for this striking root vegetable in our collection of our favorite beet recipes.