Beet
Beet Chrain
Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.
By Darra Goldstein, Cortney Burns, and Richard Martin
Beet Red Velvet Cake
This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.
By Kwame Onwuachi
Turmeric Rice Pongal With Eggs and Beet Acharu Pickle
The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.
By Cynthia Shanmugalingam
Mutabbal Shamandar (Beet-Tahini Dip)
This beet-tahini dip starts off sweet, then gets a little spicy.
By Reem Assil
Beet, Rhubarb, and Ginger Soup
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
By Nigella Lawson
Grilled Carrots With Herby Coconut Yogurt and Spicy Beet Vinaigrette
It’s a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
By Gregory Gourdet
They Call This Cream Cheese Frosting Magic—Who Am I to Argue?
Spread it over my riff on carrot cake for the ultimate spring dessert.
By Joe Sevier
Golden Beet Cake With the Best Cream Cheese Frosting
Carrot cake, but with beets—and the dreamiest frosting of all.
By Joe Sevier
The New Pot Roast Is a Pile of Carrots
It’s not just hunks of meat that benefit from low-and-slow cooking in a covered pot. The treatment is perfect for simple vegetable preps, too—especially the young, sweet vegetables of spring.
By David Tamarkin
Grand Vegetable Biryani
Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish for special occasions.
By Meera Sodha
Roasted Beets With Crispy Sunchokes and Pickled Orange-Ginger Purée
The combination of beets and ginger gives you a great spectrum of flavors, while crunchy toasted cashews and a mess of crispy sunchoke chips lend contrasting texture.
By Dan Kluger
Now Is the Time to Make Some Borscht
The brightly colored, beet-based soup is endlessly riffable and fit for all seasons.
By Kendra Vaculin
Veselka's Famous Borscht
In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.
By Tom Birchard and Natalie Danford
icon
39 Beet Recipes for Salads, Pickles, Sandwiches, and More
You've eaten enough beet and goat cheese salads. Here are some other options.
By The Editors of Epicurious
Lágrimas de la Virgen (Beet Cooler With Fruits)
The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.
By Fany Gerson
Beet Tostadas With Fried Eggs
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture mean they’re ideal for making meatless chorizo. If beets aren’t your thing, any sweet root vegetable will work.
By Rick Martinez
How to Make Colorful Dumplings
Use everyday vegetables to color-code your dumplings (or to make a rainbow for the 'gram.)
By Max Falkowitz
Roasted and Marinated Root Vegetables
Crisp the vegetables up after they've had a chance to soak up the marinade—or don't, they’re delicious at room temperature, or even served cold.
By Paul Kahan
Marinated Beets With Charred Kale and Burrata
A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.
By Paul Kahan
This Complex Roasted Vegetable Salad Is Actually Pretty Simple
Bonus: You're going to want to eat it every night for the rest of your life.
By Joe Sevier