Beet

The dinner you need when your wallet is empty and your crisper is half-full.

Spicy hummus. Avocado hummus. Curried sweet potato hummus. ALL OF THE HUMMUS.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.

You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.

If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

This is our take on modern meat eating

We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.

TBH, you can sub in any raw veg, oil, or cheese you feel like. This salad's a no-brainer.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

This isn't your childhood tie-dye.

Just an excuse to look at beautiful photos of eggs.

This bright pink and super creamy hummus is a party showstopper.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

A fragrant and bright spring cocktail that's just as delicious without the alcohol.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

You might see some flecks of sumac even after you’ve strained the syrup. Leave it. It will only make this refreshing soda more attractive.

No, your cookies won't start going to yoga if you decorate them with all-natural food dyes.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

Natural dyes work best in royal icing (pictured here) or buttercream frosting, not cake batter. Here's how to make yellow food dye and blue food dye.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.

Stuffing salad still counts as salad, right? In this recipe, it does.