Beet

Active time: 25 min Start to finish: 4 hr

Can be prepared in 45 minutes or less.

At the restaurant, the hash comes with eggs, served either poached or over easy.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.

A word of warning: I have a friend who at first refused to eat this dish because of its color, a wild, alarming fuschia. He complained that it did not look "natural." Since then he has been persuaded. The taste, he said, won him over. This is generally served at room temperature or chilled.

The flavor of oranges enhance this colorful winter salad beautifully.

This recipe originally accompanied Buffalo Steak and Onion Confit on Garlic Toasts .

Active time: 40 min Start to finish: 2 1/2 hr

This salad has changed the minds of many who previously found beets overpowering. The Sherry vinegar provides a nice accent, though balsamic vinegar also will work. The walnuts may be replaced with pine nuts, pecans, or slivered almonds.

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

This simple sauté is a perfect complement to roast chicken, pork or duck.

This rich red nectar may be eaten hot or cold. I serve it in a demitasse or other small cup. Scrub the beets well before cooking. Taste as you prepare the soup, because getting the right balance of sweet and sour is important.

This soup is from Russia and Poland.

A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.