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Until I went to culinary school, I’d never cooked a beet, much less eaten one that hadn’t come out of a jar or can, which my mom would occasionally slice up and toss into a green salad if she was feeling fancy. I didn’t like or dislike them per se—they were simply “garnish.” My opinion completely changed once I tasted roasted beets and realized what I had been missing for the first 25 years of my life (cue the choir). Whether they’re raw, roasted (my preferred method), baked, or simmered, fresh beets have a sweetness, savory earthiness, and intense pigmentation that you just can’t get from most store-bought canned or jarred varieties.
To celebrate all that we love about this unbeatable root vegetable, I gathered some of our favorite vibrant beet recipes, including soups, salads, latkes, gratin, and even a hot pink cocktail, so tune in to the beet that strikes your fancy.
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