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Food

13 Beet Recipes We Love

Salads, soups, condiments—our case for staining everything red

By SAVEUR Editors

September 28, 2016

Beet Stew with Lamb Meatballs — For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »Saveur

Skillet-Cooked Duck Breast with Beets and Watercress — The earthiness of beets pairs well with duck, which chef Gavin Kaysen likes to grill, but a skillet works just as well at home. The black rice is an incredible dish simply on its own. Get the recipe for Skillet-Cooked Duck Breast with Beets and Watercress »Ariana Lindquist

Duck Borscht with Fermented Tomato Sauce — This soup combines a whole duck, beet greens, and cabbage in a fizzy fermented tomato sauce—a wonderful alternative when fresh tomatoes aren't in season. Get the recipe for Duck Borscht with Fermented Tomato Sauce »Justin Walker

Roasted Guinea Hens with Spring Beets and Runner Beans — The earthy flavor of beets pairs exceptionally well with the slightly more gamey, robust flavor of guinea fowl. Get the recipe for Roasted Guinea Hens with Spring Beets and Runner Beans »Food Styling by Maggie Ruggiero

Oyster Club's Lobster — Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce. Get the recipe for Oyster Club's Lobster »Farideh Sadeghin

Three-Beet Salad with Orange-Yogurt Dressing — In this bold salad, roasted, pickled, and raw beets tangle with a creamy orange–yogurt dressing. Get the recipe for Three-Beet Salad with Orange-Yogurt Dressing »Ryan Liebe

Beet Ketchup — 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. Get the recipe for Beet Ketchup »Khushbu Shah

Lentil Salad with Beets and Pomegranate — Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Pair it with chicken, beef, lamb, or fish, or serve it as a vegetarian main; it's hearty enough to stand on its own. Get the recipe for Lentil Salad with Beets and Pomegranate »Farideh Sadeghin

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing — Sprouted lentils, mung beans, and sunflower seeds add lightness and nutrient density to a hearty salad of beets and kohlrabi over an herbed dressing. Get the recipe for Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing »Ryan Liebe

Sautéed Quail with Black Barley, Beets, and Fig Sauce — Mustard-and-herb-marinated quail gets a quick sauté for this earthy dish and is served with poached beets and a sweet-tart fig and ruby port sauce. Get the recipe for Sautéed Quail with Black Barley, Beets, and Fig Sauce »Matt Taylor-Gross

Egypt, recipe, beet, tahini — Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »Helen Cathcart

Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic — For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity. Get the recipe for Beet and Ricotta Gnocchi with Wilted Beet Greens and Aged Balsamic »Con Poulos

Beet "Tartare" — Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. Get the recipe for Beet "Tartare" »Yossy Arefi

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