Your Best Beet Recipe

Photo Slideshows

Dr. Zhivago Borscht

Dr. Zhivago Borscht by Naked Beet

We've never tasted borscht this pure and clean. Naked Beet's broth is supremely light, a clear essence of beet spiked with a healthy dose of lemon juice and perfumed with a large handful of dill. The carrots, potatoes and celery bob amongst the ruby shards of beet, so that each mouthful is substantial yet straightforward. We salted the soup towards the beginning so that the veggies would absorb some salinity, and we added plenty of lemon juice at the end. Don't skip a generous dollop of sour cream; when swirled gently into the soup, it lends just the right amount of richness. - A&M

Oil and water may not mix, but they sure make a pretty pair! Juniper berries join the party.

While we make borscht, Kristen's busy making 180 crostini for a party we're hosting that evening.

Cool beet, huh?

Cutting the beets in half or quarters means faster, more even cooking.

Amanda lovingly lowers her perfectly cut carrot rounds into the pot.

After 15 minutes, the soup looks like this!

Checking for beet stains.

The fun part! You remove the just-tender beets from the soup and grate them (after letting them cool a bit).

Then, they go back into the soup.

Amanda cuts impossibly thin slices of garlic to garnish the finished borscht.

And in goes a full 1/4 bunch of dill, finely chopped.

French "Peasant" Beets

French "Peasant" Beets by Amy_N-B

In our next life, we'd like to be French peasants, or at least, eat like them. We have a soft spot for beet recipes that utilize both the sweet root and minerally tops. Here, Amy_N-B has you caramelize slices of yellow and red beets (we used 4 large beets total; might do 3 next time) and then add a mix of beet tops and Swiss chard, cooking them just enough to wilt. You'll love the dish at this point, but you'll be riveted if you serve it with oozy boucheron and good country bread. - A&M

Amanda scrubs a beet with her nifty hand-held scrubber.

Beets waiting at the bus stop.

Swiss chard taking a bath.

Merrill gives it a good swish to release any grit clinging to the leaves.

Merrill always cooks wearing this loving expression.

Merrill chops leaves. Amanda slices beets. And a ghost minces the shallot.

Shallot happily bubbling in butter.

Now you stay on your side and we'll stay on ours!

The yellow beets inevitably get stained pink from the red beets.

When the beets are caramelized and cooked through, you start adding the greens. You may need to do this in batches if the greens are bountiful.

You cook the greens for a few minutes, turning them often so they wilt evenly.

Then you add a little white wine and cover the pan. And if you don't have a proper lid, a baking sheet does the trick!