Red Wine–Roasted Beets with Tahini Yogurt
Tart sumac, piquant peppercorns, and herbal yet lightly sweet green cardamom combine to season these wine-cooked beets, infusing them with fresh flavor that complements the fruity red wine in the recipe without overpowering it. After roasting, the sweet and tender beets are served atop a whipped, creamy turmeric- and tahini- seasoned yogurt spread and finished with chopped pistachios, lots of herbs, and a dusting of more sumac.
Puntarelle-Citrus Salad with Roasted Beets
Puntarelle stays bright and crisp in this salad, while beets bring a tender, earthy sweetness. Puntarelle is a specialty buy—check your local farmers market, or substitute another bitter chicory.
Roasted Beets with Garden Herbs and Goat Feta
Roasting beets brings out their earthy sweetness, leaving them tender and easy to peel. A vibrant dressing and generous crumbles of fresh cheese complete this elegant side dish.
Beets and Pistachio Yogurt
Using both pistachio oil and roasted pistachios creates a rich, nutty flavor that pairs well with roasted beets. Serve leftover yogurt with crispy chicken thighs or roasted sweet potatoes.
Beet-and-Onion Salad
Sweet beets, crisp onion, and great olive oil and vinegar are all you need to make this simple and crowd-pleasing salad from Spanish winemaker Álvaro Palacios. Slideshow: More Beet Recipes
Beet Muhammara
Emily Fiffer and Heather Sperling of Botanica in Los Angeles created this vibrant purple dip when they were trying to “Botanica-ize” the traditional Middle Eastern red pepper dip. “I love the texture and sweet earthiness that comes from the raw beet,” says Fiffer. Slideshow: More Beet Recipes
