Beet

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.

Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

One take on the Ukrainian salad known as shuki, perfect for Easter.

Seasoning each component really well in this vegetarian sandwich, will make everything pop.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you’re looking for a sauce that’s thin enough to drizzle. You can use any kind of beets here. Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

If using different-colored beets, remember to toss them separately so they don’t stain one another.

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.