Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Grilled Vegetable Salad

Sautéed Quail with Black Barley, Beets, and Fig Sauce

Large beets, braised with balsamic vinegar, agave syrup, and aromatics and fried in a crisp tempura-like batter, are the main focus of this vegan dish that chef Josita Hartanto of Berlin’s Lucky Leek serves with a bright fresh raspberry sauce to balance the beets’ earthiness. Get the recipe for Fried Beets with Raspberry Sauce and Hazelnuts

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 »

For this Piedmontese dish, a drizzle of aged balsamic vinegar adds a tangy complexity.