Beet

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Boneless pork shoulder is especially flavorful and juicy, thanks to its marbling.

Granted, this is a bit of work for a salad, but that’s how to transform vegetables into brag-worthy ingredients. To simplify, you could char the beets and greens in a dry cast-iron skillet. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Pickling your eggs with beets turns the whites a brilliant shade of pink. They taste pretty fantastic too.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

As long as you don’t mess with the ratio of vinegar, sugar, and salt, you can experiment with other spices, like fennel and coriander seeds, in this brine.

Listen up, beet haters: These root veggies only taste like dirt if you mistreat 'em. These are the most common mistakes people make when cooking beets.

If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.

Use whatever bread you have lying around, but we like the earthy flavor combo of rye and beets.

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.

Here's how to buy, store, and cook with beets, in season in December.

You can prep your vegetables ahead of time (store them in a zip-top bag in the crisper drawer), but wait to assemble these at the last minute.

The mix of lettuces and crisp vegetables is up to you (and we recommend a mandoline for slicing).

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

This beet salad is a perfect show-stopping side dish as well as a healthy, meatless lunch.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Can't eat another roasted potato? Don't!