Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings.
'beet' on Serious Eats
Roasted beets take a long time to prepare, but a much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. By doing this, you release a lot of their natural sugars. Tossed with a simple vinaigrette, they become an ideal addition to a salad of hearty winter greens like endive, frisée, and radicchio, their sweetness complemented by the bitter bite of the greens. Some shaved Parmesan, radishes, and toasted flax seeds finish this simple salad off.
These beet, potato, and onion latkes are studded with walnuts and garlic. A spoonful of horseradish sour cream cuts through the sweetness for a well-balanced finish.
Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish.
Inspired by Lisa Elmqvist in Stockholm, this is a quick and elegant take on a Swedish dinner for two: whole lemon sole, brown butter sauce, sweet beets, and salty capers.
Quick sautéed root vegetables flavored with honey, soy sauce, and sesame oil, tossed with some fresh shiso leaves for a hearty but light-tasting side dish.
Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors.
Inspired by my favorite way to eat beets—with horseradish and a cider vinegar dressing—this savory beet shrub is a great match for a juniper-forward gin like Tanqueray. The finished product here has just a touch of heat from the horseradish.
With the same flavor base as thePenicillin—lemon, ginger, and Scotch—this foundation of this drink is already a delicious antidote to a long, cold day. Adding a shot of beet juice just ups the curative ante.
In Indian Cooking Unfolded, Iyer offers seven Indian-esque salad recipes that blend Western-style raw greens with robust Indian spice. This beet salad is a perfect example of Indian-American fusion, with heat from ginger balanced by grassy cilantro and candy-sweet golden raisins.
Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.
This main dish salad hits all the points a vegetarian looks for: earthy from lentils, sweet from beets and a touch of caramelized fennel, creamy and tangy from feta, rich and filling from a topping of fried eggs.
Even if you're not so big on beets, chances are you'll be pleasantly surprised by Rouge Tomate's Red Tornado, a delicious mix of pomegranate, citrus, and beet juice.
When beets are pushed through a juicer and removed of their outer layers, the resulting juice is sweet, fresh and packed with vitamins. Diluted with apple juice and brightened up with a spritz of orange, and it's an even better way to start the day.