202 beet recipes

Beer and beef stew from Granite Brewery with cubed beef, root vegetables, Dijon mustard, and a dark chocolate-brown roux. A pub-style stew thickened with a proper French roux.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Grilled beef back ribs steamed in foil packets then finished over coals with a spicy ketchup sauce spiked with cinnamon, hot sauce, and crushed red pepper.

Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) recipe

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Grilled flank steak rubbed with garlic paste, chili powder, Chinese five spice, and ginger. Marinate for 2 hours, grill for 18 minutes, and serve up bold, smoky slices.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.