Beets may be available year-round, but there’s good reason to hoard each ruby-red root this month. Sure, these magenta beauties are known for their pronounced health benefits, but that’s not why we eat them. Beets have a profound, earthy sweetness that takes some thought to tease out, and from June through October, you can bet that beets are at their most tender state.
This season, breathe life into your beets by balancing the sweetness with a dose of unanticipated acidity. Whether you use sour fruit to make a marinade or as a full-blown ingredient, a wash of tartness can do a sweet beet some serious good.
1. Balance with Oranges: Fresh oranges do so much for beets. In addition to showcasing the obvious color, Food Network Magazine’s Warm Beet-Orange Salad (pictured above) unites supple roasted beets with the citrus fruit’s charming acidity. On the other side of the spectrum, its No-Cook Beet-Orange Salad use thinly sliced chioggia or golden beets for a dish that’s raw, fresh and invigorating.