Beet Recipes

Pretty as a picture, this colorful, refreshing salad is particularly good with poached chicken, grilled steak, or burgers.

Dress up succulent roasted beets with a simple mint-yogurt sauce. A hint of ground cumin brings out the vegetable's earthiness.

Don't throw out those beet greens! They're great with the robust flavors in this dish. Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too.

Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.

In this Swedish-inspired recipe, beets are cooked with allspice berries and horseradish and pickled in a sweet vinegar.

To create thin, evenly sliced beets, use a mandoline slicer -- plastic models are available at housewares stores.

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.

Beet ravioli is filled with a savory cheese mixture. You'll need only half a batch of beet pasta for these ravioli.

We use Greek yogurt for this salad because it creates a thicker and creamier dressing.

Rich in folic acid and vitamin C, beets help make a colorful, nutritious risotto.

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Try this mouthwatering chocolate-beet cake, from chef Johnny Iuzzini's "Dessert FourPlay." It makes an unforgettable Valentine's Day dessert.

Turning on the grill is a great alternative to roasting beets during the summer months. We serve the grilled beets with a riff on the classic pairing of beets with sour cream and dill.

Because this dish tastes good at room temperature, it's perfect when entertaining a crowd. Just heat goat cheese under a broiler immediately before serving.

Orange juice and plum tomatoes brighten purply-red beets and balance out their earthy flavor.

Inspired by a classic, these individual red flannel cakes blur the line between hash and hash browns; the crisped patties of sugary beets, Yukon gold potatoes, and smoked bacon aren't complete without a dollop of cool, tangy sour cream.

This side goes well with grilled fish such as striped bass or salmon.

Martha's mother's recipe is a classic beet soup that uses vegetarian stock and dried mushrooms.