From Fine Cooking Magazine

Slow-Roasted Beet Wedges

From Swanson Broth & Stock

Pleasing to the eye as well as the palate, this scarlet-hued soup features flavorful beets pureed with onion, potato, garlic and broth.

Creamy Beet Soup

From Better Homes and Gardens

Serve this crimson variation of the classic Provencal condiment as a topping for vegetables or garlic toast.

Roasted Beet Tapenade

From Better Homes and Gardens

Mesclun (MEHS-kluhn) is a salad or gourmet mix of tender small greens that include arugula, oak leaf, radicchio, sorrel, and a variety of greens depending on seasonal availability. Find it bagged or packaged in supermarket produce aisles.

Mixed Greens with Beets and Garlic Croutons

From Better Homes and Gardens

Combining fresh beets and apple create a mellow, slightly sweet soup recipe. Pureeing in a food processor or with an immersion blender makes it smooth and luscious.

Beet and Apple Soup with Horseradish Cream

From Fine Cooking Magazine

Warm Roasted Beets & Shallots with Crisp Prosciutto Dressing

From Food & Wine

Beets give this creamy risotto stunning color and delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.

Beet Risotto

From Better Homes and Gardens

This colorful side dish soup goes well with roast or other hearty meats.

Potato-Beet Soup

From Better Homes and Gardens

This quick and easy beet and red onion side dish is a colorful addition to your holiday table.

Beet and Red Onion Compote

From Better Homes and Gardens

Give nutritious beets a chance to shine in vegetable recipes. Bring out rich mellow flavor in this salad recipe by serving baby beets with goat cheese and vinaigrette. The salad pairs well with beef.

Roasted Beet and Goat Cheese Salad

From Swanson Broth & Stock

Oven-roasted beets, parsnips and onion provide a flavorful base for this richly flavored soup that is ready to serve in less than one hour.

Oven-Roasted Beet Soup with Orange Cream

From Better Homes and Gardens

Apples make this high fiber, colorful side salad crisp and crunchy while beets color it richly red.

Beet and Apple Salad

From Better Homes and Gardens

This colorful risotto side-dish recipe combines roasted beets with onion, rice, and crumbled blue cheese. For a quicker version, substitute one can of beets for the roasted beets.

Rosy Beet Risotto

From Parents

Zucchini and beets are baked into corn muffins to make a great side dish for chili, soups, or beef roast.

Mini Vegetable Cakes

From Fine Cooking Magazine

Frilly Lettuce Salad on a Bed of Beets with Lemon-Walnut Vinaigrette

From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the beets with olive oil and salt and pepper before roasting. Or toss the beets with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Basic Roasted Beets

From Better Homes and Gardens

This roasted vegetable side dish is an easy accompaniment to beef roast or burgers when entertaining.

Roasted Beets, Fennel, and Parsnips

From Food & Wine

Sorrel is a leafy green that gives dishes a tart, almost sour flavor. For this salad, Paul Liebrandt likes using red ribbon sorrel -- a European variety with bright green leaves and intense red veins -- because it's so pretty with the beets and because its tang is so nice with the nutty pistachio sauce.

Beet-and-Red Sorrel Salad with Pistachio

From Food & Wine

Inspired by the Chinese-French artist Zao Wou-Ki, Pierre Gagnaire's ingenious and surprisingly simple dish looks like a brush dipped in magenta paint.

Beet-and-Orange-Infused Daikon with Onion Puree

From Food & Wine

Not only are macadamia nuts a good source of heart-healthy omega-3 fatty acids, but when they're pureed, they also serve as an ingeniously creamy base for dairy-free salad dressings.

Beet, Fennel, and Jicama Salad with Macadamia Nut Dressing

From Better Homes and Gardens

This Polish and Russian vegetable side soup recipe is low in calories and easy to make. Adjust the amount of sugar added depending on the sweetness of the beets.

Beet Borscht

From Fine Cooking Magazine

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.

Beet Salad with Oregano, Pecans, and Goat Cheese

From Better Homes and Gardens

This vegetable soup recipe gets extra "wow" by preparing the beets three ways--pureed for smoothness, chopped for a chunky contrast, and roasted for an extra earthy flavor.

Beet Soup

From Fine Cooking Magazine

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

Quick-Roasted Winter Vegetables

From Fine Cooking Magazine

I like the slightly bitter edge frisee gives to the salad, but I use it as much for looks as flavor, since it mounds so well and looks so festive. Other greens like arugula or a mesclun mix would taste good, too.

Beet Salad with Fennel, Frisee & Feta