Roasted-Beet Salad With Horseradish Crème Fraîche and Pistachios

Sweet roasted beets, paired with the heat of horseradish = a winning combo.

Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette

There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.

Beet and Citrus Salad With Pine Nut Vinaigrette

Sweet as candy, rich and earthy, with a great sorta-soft-sorta-crisp texture, fresh beets are one of my favorite vegetables to work with.

Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.

Swiss Chard, Fennel, and White Bean Gratin

Fennel, swiss chard, and white beans in a creamy gratin scented with nutmeg and topped with cheesy breadcrumbs.

Scooped: Roasted Beet and Dark Chocolate Ice Cream

Beets may sound like an unlikely candidate for an ice cream, but they share chocolate's earthy, fruity sweetness, enhanced all the more so by roasting them first. Mixing beets with chocolate and churning them into ice cream dampens their funky qualities; this ice cream tastes more of marshmallow than vegetable, with only the subtle aftertaste of chocolate.

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche

This simple, hearty, healthy, and delicious soup is made from roasted beets, sweet leeks, woodsy thyme, vegetable broth, and a squirt of lemon. Thick, hot, and autumnal, it's best topped with a creamy dollop of crème fraîche.

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.

Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'

The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.

Beet-Colored Fresh Pasta

Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course. The root vegetable is boiled and puréed before it's mixed into the dough. The result is a neutral-flavored pasta that pairs well with a wide range of different sauces and fillings.