Sprouted lentils, mung beans, and sunflower seeds lighten up a salad of beets and kohlrabi spooned atop a creamy, herb-loaded dressing.

Chef Chris Shepherd of Underbelly in Houston uses beet powder, made from pulverized dried beets, to give his char siu chicken a distinctive pinkish hue that typically comes from chemically produced red food dye. Similarly, the ingredient can color everything from pickling liquid and aïoli to baked goods and frosting. “It adds an inherent sweetness,” says Shepherd, “but it’s not a strong flavor.”

Beets, asparagus, eggplant, cauliflower, and fennel are slathered in olive oil and grilled, then tossed with lemon juice and zest to make this warm, smoky grilled salad.

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Packed full of glowing produce, this lentil salad makes a colorful addition to any table.

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »

This cooling yogurt mix can be served as relish, dip, salad, or side.

A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish.

This stunning red salad gets its color from raw shredded beets, which mix with crunchy carrots and sweet-tart apples to make a crisp accompaniment for pork chops.

Tart cherries bring sweet-sour flavor to this simple salad of herbs and roasted beets.

Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch. ‪

Beet “Tartare”

Ketchup made with roasted beets has a surprising, slightly earthy flavor—we love it in place of tomato ketchup on turkey burgers. It’s easiest to cook it over the course of two days: On day one, cook, cool, peel, and chop the beets; on day two, cook them into ketchup. A splatter screen will help keep splashes contained while cooking the purée.