advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

All About

Golden beets

Explore 38 recipes, 6 videos, and more

advertisement

advertisement

advertisement

advertisement

recipe

Root vegetables are enticing, whether raw or cooked. In this dramatic tart, rounds of roasted red, golden and striped 'Chioggia' beets are shingled over ricotta and goat cheese, and sprinkled with fontina. Such mild cheeses partner well with beets; their creaminess carries the roots' subtle candied-but-mineral flavor.

recipe

The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.