133 beet recipes

Grilled beef blade steaks marinated overnight in a spicy orange-soy blend with garlic, red pepper flakes, and apple cider vinegar. Served with grilled red bell peppers.

Cold cucumber beet soup with a rosy pink color from pickled beets, blended with sour cream and chicken broth. No cooking required, just chill and serve.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

A healthified low-fat version of onion soup for your slow cooker.

A delicious French onion soup will for sure satisfy your tummy.

You'll need your crockpot to make this hearty soup made with italian sausage, zucchini and chickpeas.

Crockpot meatballs in a tasty home-made BBQ sauce.

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

A basic but succulent pot roast that can be made with some help from your friendly crockpot!

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.