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Beets

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

Beet-and-Apple Relish

Other Ideas:
Granny Smith apples, Relish
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Boiled Beets with Sauteed Beet Greens

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Beet, Fennel, and Carrot Salad

Time:20 mins
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Ukrainian Borscht

Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds short ribs
  • Coarse salt and freshly ground pepper
  • 2 medium onions, diced
  • 1 cup dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 5 garlic cloves, minced
  • 1 celery root, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 pound cabbage, shredded
  • 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
  • 5 cups water
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped parsley, for garnish
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Pickled Vegetables

Ingredients
  • 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
  • 1 teaspoon whole black peppercorns
  • 3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
  • 2 cups white vinegar
  • 12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
  • 1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
  • 4 serrano or jalapeno chiles
  • Coarse salt
  • 1 teaspoon whole coriander seeds
  • 2 cups water
  • 6 garlic cloves
  • 4 strips orange peel (4 inches each), preferably organic, washed well
  • 4 fresh bay leaves
  • 6 garlic cloves
  • 2 tablespoons sugar
  • 1 habanero chile, thinly sliced
  • Coarse salt
  • 9 dill sprigs
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Poached Salmon with Beet Relish

Other Ideas:
Main course, Salmon fillets
Ingredients
  • 3 to 4 medium beets, 1 1/2 pounds
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground black pepper
  • 2 carrots, peeled and cut into quarters
  • 1 stalk celery, cut into quarters
  • 2 small onions, peeled and cut into quarters
  • 2 fresh bay leaves
  • 10 whole black peppercorns
  • 2 cups dry white wine
  • Four 6-ounce salmon fillets
  • 1 serrano chile pepper, seeded and minced
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon mustard seed
  • 2 tablespoons red-wine vinegar
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Grilled Vegetables

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Chopped Beet Salad with Feta and Pecans

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Roasted Autumn Harvest Salad

Ingredients
  • 2 bunches arugula, trimmed and washed well (6 cups)
  • 1/4 cup extra-virgin olive oil
  • Shallot Vinaigrette
  • 8 baby red or golden beets, or 4 medium beets scrubbed and trimmed
  • 8 shallots, peeled and cut in half if large
  • 4 medium parsnips (about 1 pound), peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
  • 6 long carrots, scrubbed well or peeled, halved lengthwise
  • Coarse salt and freshly ground pepper
  • 2 tablespoons fresh rosemary leaves (from 2 sprigs)
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Raw Beets with Orange-Coriander Vinaigrette

Ingredients
  • 1 1/4 pounds small young beets (mix of red, golden, and Chioggia), trimmed
  • 2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
  • 2 tablespoons sherry vinegar
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coriander seeds, toasted and lightly crushed
  • Sea salt flakes, and freshly ground pepper
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