Recipes

A country inn recipe for A Blush of Baked Beets.

A magnificent Persian noodle soup (Ash-e Reshteh) loaded with legumes, herbs, spinach, beet, and flat noodles, topped with lamb gheimeh and mint garnish.

A family recipe for Beet Pickles from the Nelson Family Recipe Book.

An authentic Ukrainian borscht translated from Russian — beef simmered in bouillon with beets, cabbage, carrots, tomatoes, vinegar, and served with sour cream.

Homemade caramelized five-onion focaccia stacked with roasted peppers, eggplant, beets, zucchini, squash, roasted garlic aioli, and melted Fontina — baked open-faced until bubbly.

A classic chilled beet borscht served over hard-boiled eggs, potatoes, and cucumbers with a generous dollop of sour cream — perfect for warm weather.

A hearty Eastern European hot borscht with beets, potatoes, cabbage, and a tomato-vegetable sauté, served with a dollop of sour cream.

A traditional Persian noodle soup with kidney beans, chickpeas, lentils, herbs, spinach, and beet, garnished with gheimeh meat sauce and fried mint.

Pickled Beets from Emeril.

A Generations Of Recipes community cookbook recipe for Pineapple Beets.

coat beets with oil. roast in 450 degrees oven on a sheet pan for

roasted beet salad

A richly spiced German-style vegetarian borscht with beets, cabbage, potatoes, white wine, and creme fraiche.

A nutritious whole-beet borscht using both roots and tops, thickened with a roux and brightened with lemon juice and brown sugar.