Beets are so easy to roast and slip out of their skins there’s never, ever any excuse to use canned. Once you’ve gotten them out of their skins, use beets in one of these 9 repertoire-essential recipes.
1. Pickled Beets with Dill and Crème Fraîche
Fresh beets are first roasted, peeled, and cut into wedges, then pickled for up to 2 days in a vinegar-and-dill-flavored brine. Serve garnished with fresh dill and crème fraîche. Get our Pickled Beets with Dill and Crème Fraîche recipe.
2. Beet, Orange, Radicchio, and Black Olive Salad
A classic combination: sweet, earthy roasted beets, orange suprêmes (segments freed of connective membrane), and black olives. A Dijon mustard and champagne vinegar dressing ties the elements together. Get our Beet, Orange, Radicchio, and Black Olive Salad recipe.
3. Roasted Beet Salad with Goat Cheese, Arugula, and Pistachios
Earthy, sweet roasted beets combine with peppery arugula, rich toasted pistachios, and tangy fresh goat cheese, all dressed in a simple shallot and Dijon mustard vinaigrette. Get our Roasted Beet Salad with Goat Cheese, Arugula, and Pistachios recipe.
4. Roasted Beet, Shaved Fennel, and Avocado Salad
In this beautifully balanced salad, sweet, earthy roasted beets pair with crisp shaved fennel and rich avocado in a bright-tasting orange-and-Dijon-mustard vinaigrette. Crumbled ricotta salata cheese finishes it off beautifully. Get our Roasted Beet, Shaved Fennel, and Avocado Salad recipe.
5. Basic Roasted Beets
Roasting beets concentrates their natural sweetness and couldn’t be easier. To serve, drizzle the beets with olive oil and sprinkle them with salt, or use them in a more complex salad. Get our Basic Roasted Beets recipe.
6. Momofuku Beet Pickle
Pickled beets get a face-lift from Chef David Chang of Momofuku. Instead of cooking the beets beforehand, Chang pickles them raw with a couple of pieces of kombu for an interesting Asian twist. Get our Momofuku Beet Pickle recipe.
Claimed by some to be the ultimate hangover cure, borscht is warming and satisfying. In this version, a rich beef broth is used as the base, making for a full-flavored yet light soup. Get our Borscht recipe.
8. Beet, Squash, and Radish Moroccan Stew
Just sauté some onion and garlic with spices, add harissa and root vegetables, and cook for about 45 minutes to infuse all of the flavors and cook the vegetables through. Sweet raisins, honey, and tangy preserved lemons balance things out in this Moroccan-inspired, one-pot, vegetarian dish. Get our Beet, Squash, and Radish Moroccan Stew recipe.
9. Roasted Beet Salad
Toss earthy beets in a bright lemon vinaigrette, then add some salty capers, nutty walnuts, sweet fennel, and a drizzle of zesty crème fraîche, and you have a well-balanced salad that, when served over greens, is a filling lunch. Get our Roasted Beet Salad recipe.