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...
Author: Melissa Clark
Author: Kay Chun
Author: Selma Brown Morrow
Author: The Epicurious Test Kitchen
Author: Katie Brown
Author: Kurt Beecher Dammeier
Author: Ian Knauer
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted...
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Roasting whole beets on the grill (or on hot coals) until they're completely blackened imparts an intense smoky flavor, and the charred skins slip off...
Author: Anna Stockwell
Author: Suzanne Goin
Author: Teresa Parker
Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Colleen Patrick-Goudreau
Author: Liza Schoenfein
Author: The Epicurious Test Kitchen
Author: Michael Lomonaco
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
Author: Nigella Lawson
Author: Alfred Portale
Author: Tina Miller
The BEST way to cook beets? Roasted! These ruby red beets are roasted in the oven until sweet and caramelized, then tossed with orange zest and a balsamic...
Author: Elise Bauer