Beet

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.

Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

We love precooked beets—and this speedy, hearty dish proves why.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.

Seasoned like traditional tartare and punched up with extra acidity, earthy beets can taste (and look!) deliciously meaty.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This bright pink and super creamy hummus is a party showstopper.

Stuffing salad still counts as salad, right? In this recipe, it does.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).