Skip to main content


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.

Beet Red Velvet Cake

This red velvet cake recipe uses beets to give the cake its supernaturally silken texture and a deep crimson hue.

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.

Mutabbal Shamandar (Beet-Tahini Dip)

This beet-tahini dip starts off sweet, then gets a little spicy.

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.

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.

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.

Golden Beet Cake With the Best Cream Cheese Frosting

Carrot cake, but with beets—and the dreamiest frosting of all.

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.

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.

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.

Now Is the Time to Make Some Borscht

The brightly colored, beet-based soup is endlessly riffable and fit for all seasons.

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.

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.

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.

How to Make Colorful Dumplings

Use everyday vegetables to color-code your dumplings (or to make a rainbow for the 'gram.)

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.

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.

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.