93 feet recipes

Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

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.

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.

Scandinavian beet salad with sliced boiled beets marinated in a caraway-infused vinegar dressing. A traditional Nordic side dish that needs 8 hours to absorb the sweet-tangy flavors.

Quick spiced beets simmered in white wine vinegar with bay leaf, clove, and black pepper. A tangy, diabetic-friendly side dish ready in 30 minutes on stovetop or microwave.

Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

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.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.