Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Roasted Baby Carrots with Marmalade

Orange marmalade and sweet baby carrots herald spring. (By Kate Ramos)

French Toast Sandwiches with Marmalade

A glamorous dorm-style breakfast. (By Audrey Robertson)

Herbed Beets with Fennel

Tarragon and chives balance the Dijon and vermouth for an easy but flavorful salad. (By Luke Knowland)

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version. (By Regan Burns)

Wilted Greens with Balsamic Fried Eggs

A quick, savory dish that can be eaten for breakfast or dinner. (By Aida Mollenkamp)

Smoked Salmon Tea Sandwiches

Lovely as a tea sandwich or on its own. (By Aida Mollenkamp)

Gumbo Z'herbes

This vegetarian gumbo loaded with cooking greens is a New Orleans classic. (By Regan Burns)

Mediterranean Braised Chard

This simple Mediterranean-influenced recipe from chef Ana Sortun is intended for chard, but would also work well with beet, mustard, or dandelion greens. (By Ana Sortun)

Borscht

Beet and meat pair up for borscht goodness. (By Kate Ramos)

Pernod-Marinated Fennel and Apple Tea Sandwiches

Fresh goat cheese adds a subtle tang and smooth creaminess. (By Aida Mollenkamp)

Top everything from steaks to pasta with this sweet-sour chutney. (By Aliza Green)

Grilled Toasts with Cannellini Purée and Wilted Greens (By Arthur L. Meyer)

With a bite of horseradish, this simple dressing is great over cold roasted beets or a green salad. (By Adela Jung)

This beet soup can be served hot or cold. (By Aliza Green)