Recipes with beets

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Quick pickled beets in a sweet-sour vinegar brine with sliced onion and a kick of black pepper. Made with canned beets and ready overnight, no canning equipment required.

Beef beet borscht simmers brisket with whole beets, onions, garlic, and a sweet-sour balance of sugar and lemon juice. The traditional Eastern European Jewish soup, deeply ruby red and perfectly balanced.

Hamburg-style fish salad: poached fish cubes tossed with hard-cooked egg, pickles, and capers in a lemony mustard-mayo sauce. Chilled German salad with beet and egg garnish.

Quick, easy and delicious. This borscht takes very little time to make. All done in the microwave.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Baked beets roast whole and unpeeled until tender, then slip out of their skins easy as that. Mash with butter and sour cream, finish with a squeeze of lime, and you have a five-minute side that tastes like Sunday dinner.

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

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.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

A traditional Russian beet and carrot side dish sautéed with onions in tomato sauce, brightened with red wine vinegar and a touch of sugar. Served cold after hours of chilling. Earthy, tangy, and deeply satisfying.

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.

A chef-crafted veggie burger loaded with grated beets, carrots, turnips, zucchini, and mashed potato, bound with oats and rice, and studded with crunchy hazelnuts. These hold together on the grill and taste like a garden in the best way.