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Beets

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

Suzanne's Wild Salmon Salad

Ingredients
  • 2 tablespoons olive oil, plus more for parchment paper
  • Suzanne's Mustard Vinaigrette
  • 12 small yellow potatoes (about 1 pound), scrubbed
  • Coarse salt and freshly ground pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 5 sprigs fresh thyme
  • 2 medium shallots, very finely chopped
  • 1 tablespoon olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh dill
  • Juice of half a lemon, plus more to taste
  • 2 teaspoons finely chopped fresh tarragon
  • 1 pound small beets, scrubbed (preferably a mix of colors)
  • 3 large eggs, hard boiled
  • 1/2 cup water
  • Zest of half a lemon
  • 1 large bunch baby dandelion greens, well washed and spun dry
  • 2 pounds skin-on center-cut wild salmon fillet, pin bones removed
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 1 tablespoon fleur de sel, or to taste
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Mrs. Kostyra's Borscht

Ingredients
  • 4 medium beets, scrubbed well
  • Coarse salt and freshly ground pepper
  • 4 dried mushrooms (morels and porcini; about 1/2 ounce)
  • 1/2 cup hot water
  • Homemade Vegetable Stock
  • 1/3 cup coarsely chopped celery leaves
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • Freshly squeezed lemon juice or citric acid, to taste
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup coarsely chopped dill
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Jicama, Beet, and Orange Salad

Ingredients
  • 4 large beets, peeled and green tops removed
  • Coarse salt
  • 3 seedless oranges
  • 5 tablespoons freshly squeezed lime juice
  • 2 1/2 tablespoons freshly squeezed orange juice
  • 1 teaspoon sugar
  • 1/4 cup peanut oil, preferably unrefined
  • 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
  • 4 cups wild baby arugula
  • 2/3 cup roasted, salted peanuts
  • 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
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Beet Horseradish

Other Ideas:
Horseradish
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Fresh Beet Horseradish

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Beet, Pear, and Goat-Cheese Salad

Time:1 hour 35 mins
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Raw Pickled Beets

Other Ideas:
Food gifts, Make-ahead, Pickles
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Steamed Garden Beets

Other Ideas:
Beet greens, Side dishes
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Roasted Beets and Shallots

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Vegetable Borscht

Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons snipped dill
  • 3 large shallots, peeled and sliced 1/4 inch thick
  • 2 small parsnips (about 4 ounces), peeled and sliced 1/4 inch thick
  • 1/2 small celeriac (about 6 ounces), peeled and sliced 1/4 inch thick
  • 2 small carrots (about 3 ounces), peeled and sliced 1/4 inch thick
  • Salt and freshly ground pepper, to taste
  • 4 cups homemade or canned low-sodium chicken stock, skimmed of fat
  • 8 sprigs fresh tarragon
  • 2 medium beets (about 8 ounces), peeled, cut in half, and sliced 1/2 inch thick
  • 2 teaspoons fresh lemon juice
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