Arugula salad with beets, goat cheese, walnuts and a simple vinaigrette.
Delicious way to serve beet greens and other greens such as collard or kale. Beet greens recipe with bacon, garlic, onion, sugar, vinegar, and red pepper flakes.
Colorful beet hummus made with cooked red beets, sesame seed tahini paste, lemon juice, garlic, and cumin.
Delicious borscht soup made with fresh red beets, beef shank, onions, carrots, potatoes, cabbage, dill, and sour cream.
Color beet salad with orange slices, kale, and toasted pistachios.
Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
Beautiful golden beets and Brussels sprouts. Roasted or boiled golden yellow beets with parboiled Brussels sprouts, sauteed together in olive oil, shallots and thyme, and topped with toasted almonds.
Shredded carrot and fresh beet salad with raisins, cumin, cinnamon, and paprika, and an honey lemon dressing.
Colorful beet salad with sliced beets, navel oranges, red onions, arugula in a light vinaigrette.
What a midwestern classic, pickled beets! Here's our favorite pickled beets recipe, easy to make with beets, cider vinegar, sugar, and olive oil.
Pickled eggs, four ways. Brilliant fuchsia red beet pickled eggs, a Indian version featuring yellow curry, jalapeno pickled eggs, and a tarragon mustard version.
A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.
Ruby red beets, oven roasted, then tossed with a little orange zest and a balsamic glaze.
A ragout of roasted root vegetables—parsnips, carrots, beets, rutabagas—with tomatoes and kale