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.
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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.
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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.
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Beets & Berries
Adapted from ON VEGETABLES: MODERN RECIPES FOR THE HOME KITCHEN by Jeremy Fox (Phaidon, $49.95 US/$59.95 CAN, April 2017)
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Beet Salad with Shiso
Chef Greg Baxtrom makes a very special beet and snow pea salad at Olmsted in Brooklyn, thinly shaving beets and tossing them with fragrant shiso leaves, nutty sesame seeds, and a warming chile oil spiked with coriander, fish sauce and citrus.
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Beet Hummus
This stunning magenta hummus is all about the beets, and, though it’s made without chickpeas, it’s flavored with tahini, garlic and spices, like traditional versions.
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