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Beets

Explore 156 recipes, 7 articles, 3 galleries, 44 videos, and more

4 Ways to Cook Beets

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Pickled Beets

Other Ideas:
Easy recipes, Side dishes
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Endive Boats with Marinated Vegetables

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Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley

Ingredients
  • 6 large beets (about 2 pounds), scrubbed and stems removed
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 6 navel oranges
  • 1 tablespoon red-wine vinegar
  • 1 1/2 tablespoons canola oil
  • 1 cup chopped fresh flat-leaf parsley
  • 3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
  • 2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
  • 1 bunch watercress
  • 1/4 pound ricotta salata, or feta cheese, crumbled
  • Olive-oil, cooking spray
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Scallop Kabobs with Beets and Prosciutto

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Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 teaspoon minced, peeled fresh ginger
  • 1/2 teaspoon caraway seeds, coarsely crushed
  • 2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice
  • 1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 tablespoon freshly squeezed lemon juice, or more to taste
  • 1/4 cup plain low-fat yogurt
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Riad's Beet and Mache Salad

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Pickled Beets and Breakfast Radish Salad

Ingredients
  • 1 cup rice-wine vinegar
  • 1/2 cup superfine sugar
  • 8 small (2-inch) beets
  • 8 ounces pitted Ligurian olives
  • 1 1/2 cups extra-virgin olive oil
  • 4 slices sourdough bread (crusts removed)
  • Sea salt
  • 64 very small radishes, such as French breakfast or cherry bell, trimmed and quartered
  • 16 very small red pearl onions
  • 1/2 cup creme fraiche
  • 1 1/4 cups fresh goat cheese
  • 1/3 cup aged balsamic vinegar
  • 1 cup baby watercress
  • 1 cup micro herbs, preferably red-leaved, such as blood vein sorrel, red garnet, or bull's blood (beet leaves)
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Beet, Buttermilk, and Scallion Soup

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Beet-and-Lemon Shrub Cocktail

Time:5 mins
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