Roasted Beet and Chèvre Grilled Cheese

The famous salad duo gets warm and toasty. (By Kate Ramos)

Herbed Beets with Fennel

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

Beet Greens and Feta Pasta

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

Tangy Apple and Beet Salad

Rounded out with radicchio and blue cheese, this salad’s nearly a meal in itself. (By Ali LaRaia)

Beet-Horseradish-Dill Spread

Borscht made spreadable. (By Regan Burns)

Cauliflower-Parsnip Soup with Beet Crisps

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

Bring out their earthy, sweet flavor by roasting them. (By Aida Mollenkamp)

Eat your heart out. (By Chris Cosentino)

A classic condiment for topping gefilte fish. (By Fannie Engle and Gertrude Blair)

Sweet, thin slices of raw beets retain their crunch when pickled. (By Adapted from David Chang)

Smoked Salmon Tea Sandwiches

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

A vegan soup from our friends at Post Punk Kitchen (By Isa Chandra Moskowitz)

Borscht

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

Red Flannel Hash

This sweet, earthy, herby hash of beets, potatoes, onion, and eggs makes for a satisfying first meal of the day. (By Aida Mollenkamp)

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)