Beet

Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.

This is an elegant risotto that's fairly straightforward, though a bit messy if you're using red beets. Yellow or red, the color is spectacular and the taste will have those averse to eating beets rethinking the root. If you are following our $68 Dinner Story, reserve the greens from the beets for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg .

Don't laugh—good gluten-free pastas exist.

Beets for dessert—we were skeptical too, but their sugar content and gorgeous color make for a stunning dish. See more riffs at right.

These get better with time, so don't hesitate to make them ahead.

Everything good about a lox and bagel sandwich (minus the bagel).

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

These vibrant, savory, and slightly spicy deviled eggs are perfect for parties, but easy enough to make as a snack, too.

This vibrant smoothie is full of vitamins and antioxidants.

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you can’t find beets or turnips with greens, simply reduce the amount of each vegetable to 1/2 pound.

Borani is a Persian dip made with yogurt. The chioggia beets in this recipe give the dip a gorgeous hue.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

When the raw slices are baked, they will shrink considerably, so use large beets.