Meagan Francis

Meagan Francis

I admit it: beets have never graced my list of “favorite vegetables.” And I’m not alone: beets are always chalked up as one of those veggies you either love or hate; but I suspect that, like me, many “haters” just haven’t given them a chance.

As it turns out, there are a surprising number of ways to prepare this nutritional powerhouse. Here are four great beet recipes that just might turn beet-avoiders into beet enthusiasts:

Beet Home Fries: Beets are root vegetables, after all, so it just makes sense that you could use them like a potato. Plus, roasting brings out the beet’s natural sweetness, and just might win over a skeptic.

Warm Lentil Salad with Roasted Beets and Goat Cheese. This unexpected side dish gets great reviews for its blend of flavors and textures. Another great way to convince beet-reluctant guests.

Roasted Beet Borscht: If classic borscht recipes have always scared you off, try this Tyler Florence version. Using roasted beets, apple, and sour cream, and pureeing the soup results in a creamy, earthy version that just might win you over.

Beet Risotto with Truffle Oil: Okay, so this dish’s bright-red appearance might scare off some diners, but the recipe relies on just a small amount of pureed beets for flavor – no chunks! Even so, this recipe might be best saved for the beet lovers in your life.

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