With their earth sweetness and striking red color, beets are our favorite red vegetable. Here’s how we show them that we appreciate them.
Dried Beet Powder
Chef Chris Shepherd of Underbelly in Houston uses beet powder, made from pulverized dried beets, to give his char siu chicken a distinctive pinkish hue that typically comes from chemically produced red food dye. Similarly, the ingredient can color everything from pickling liquid and aïoli to baked goods and frosting. “It adds an inherent sweetness,” says Shepherd, “but it’s not a strong flavor.”
This cooling yogurt mix can be served as relish, dip, salad, or side.
Shredded Apple, Beet, and Carrot Salad
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.
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.