940 meet recipes

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.

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.

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.

Old-school saloon pickled eggs and beets in a spiced brown sugar-vinegar brine with cinnamon and cloves. Brine the beets a week, add eggs, wait three days.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Beet cake with orange cream cheese frosting uses grated fresh beets for a deeply moist, spiced layer cake with a rosy hue. Topped with toasted walnuts, it's a lighter twist on carrot cake.

Cream of beet soup with fresh beets sauteed in butter with marjoram, simmered in broth, pureed smooth, and finished with heavy cream and red wine vinegar. A vibrant magenta soup with velvety texture.

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Sugar-glazed beet julienne served on a warm onion vinaigrette with champagne vinegar and olive oil. A refined microwave-cooked beet side dish with elegant plating.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Beet and Cucumber Salad with Orange Dressing recipe

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.