655 best recipes

Black olives are mixed into the whole wheat galette dough, different kinds of fresh, seasonal and roasted root vegetables, it is delicious!

This is just like the recipe my mother used to make, that I lost and have been searching for, for Christmas dinner.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Peppery arugula, ruby-red sliced beets, and tangy grapefruit segments come together in this quick no-cook salad. Three bold ingredients, zero fuss, all flavor.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Sweet, earthy beets are transformed into a refreshing chilled soup in this no-fuss beet soup recipe.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Retro beet jelly made with orange Jell-O and a kick of horseradish. A jiggly, tangy side dish that pairs brilliantly with turkey, ham, and holiday roasts.

Grandma Sterling's pickled eggs steep hard-boiled eggs in a cider vinegar and sugar brine with fresh-cooked beets for that classic ruby-pink Pennsylvania Dutch color and tangy-sweet bite.

Quick microwave pickled beets and cucumbers: canned beets, fresh cucumber, and onion in a sweet-tangy pickling spice brine. Refrigerator pickles ready for the table tomorrow.

Orange Harvard beets in a glossy, sweet-tart sauce made with fresh orange juice, orange zest, and cornstarch. A sugar-free twist on the classic using sugar substitute.

Pickled eggs in beet brine and pickling spice that turn deep purple as they sit. Pennsylvania Dutch porch classic ready after two weeks in the fridge.

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.