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.
Skillet-Cooked Duck Breast with Beets and Watercress
Sautéed Quail with Black Barley, Beets, and Fig Sauce
Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.
Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It’s easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée.
Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears.
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.
This cooling yogurt mix can be served as relish, dip, salad, or side.
This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp accompaniment for pork chops.
Tart cherries bring sweet-sour flavor to this simple salad of herbs and roasted beets.
New Mexico and arbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
This hot pink lemonade gets its vibrant color and extra boost of sweetness from an unexpected source: beets.
Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch.
Earthy beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced borscht-inspired bowl.
A jalapeño-infused, blood-colored tequila and beet cocktail, the Moradita (“Little Death”), is a fresh, nearly healthy-tasting drink with some real body and a balancing hint of elegant richness.
Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that’s a perfect base for slices of smoked salmon and peppery watercress.
A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.
This recipe is inspired by rosl, a Jewish specialty from the Ukraine that calls for pickling beets in brine.
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream mayonnaise dressing in this beautiful composed salad.
Fiambre, which means “served cold,” is only eaten in Guatemala on All Saint’s Day.
These elegant appetizers come from Wolfgang Puck’s Los Angeles restaurant Spago. Laurie Ochoa wrote about the groundbreaking chef in “The King of LA,” part of our special Los Angeles issue (March 2010).
Danish smoked herring, beet, and potato salad is terrific on whole wheat.