Beet

The following tsimmes with beets, turnips, carrots, and meat came from Vilna to Brooklyn earlier in this century. When I make this for my family I do not tell the children that it includes beets and turnips. For some unknown reason they never ask me how the dish became so red. They love it.

These sandwiches would go well with the vegetable and bean chili.

Can be prepared in 45 minutes or less.

Grated roasted beets lend interest here.

Gorgonzola cheese adds zip to this salad.

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

Sauté any remaining greens from the beets to serve on the side with the lentils with port-glazed shallots . A Moulin-à-Vent is the wine of choice; purchased cheesecake topped with cherries marinated in brandy and sugar is a scrumptious finale.

Active time: 25 min Start to finish: 25 min

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.

A colorful addition to any appetizer platter, this snappy dish makes a nice lunch when eaten on its own with some crusty bread on the side.

The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.