Beet

We love precooked beets—and this speedy, hearty dish proves why.

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

Sweet grilled beets and creamy ricotta pair exceptionally well with spicy Sichuanese mouthwatering sauce in this vegetarian side.

Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.

No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.

Seasoned like traditional tartare and punched up with extra acidity, earthy beets can taste (and look!) deliciously meaty.

This vibrant dessert from chef Preeti Mistry requires only cooking down grated beets in milk, folding in pistachios, and letting it all set. Easy!

Add these beets to grain bowls for flavor and texture and use the leftover pickling liquid to dress sautéed vegetables for a colorful side dish.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

So you love beets but don’t love waiting hours for them to roast? Shred ’em along with some potato to make these crispy dinner fritters.

Carrots, beets, and potatoes have way more to offer.

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

This garlicky beet dip is light and creamy, so good luck not eating the whole bowl.

There are a lot of ways to prepare beets, whether you opt for fresh, roasted, in a salad or one of the other ways in the great recipes we collected. So go forth and make it happen!

A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

See what we did there? Oh, and it happens to be gluten- and dairy-free.

Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

Oxtails contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor.

The dinner you need when your wallet is empty and your crisper is half-full.

Spicy hummus. Avocado hummus. Curried sweet potato hummus. ALL OF THE HUMMUS.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.