This resembles the types of chutneys Chef Hari grew up with and differs from the sweet-savory fruit-and-nut version familiar to most Americans. Serve this as a dip with fritters or as a spread on sandwiches. Photo by Sara Schober. Makes about 2 cups Ingredients 2 tablespoons extra virgin olive oil ½ teaspoon whole cumin seeds 1 (½-inch) piece fresh ginger, minced 2 cloves garlic, minced 1 teaspoon ground cardamom 1 cup grated golden beets 1 cup grated red beets 2 green chilie

This super flavorful version of hummus uses some pretty non-traditional ingredients. Navy beans replace garbanzo beans for a more mild beany flavor and creamier texture. Some may even debate if that makes it more of a bean dip than a hummus, but it doesn’t really matter what you call it if it’s a hit. Photo by Cole LoCurto. Makes 2 cups Ingredients 2 beets 1 fennel bulb 1 whole head garlic 1 (15-ounce) can navy beans, drained 2 tablespoons tahini 1 teaspoon salt, divided 1 le

Lavender-infused vodka gives this Collins drink a refined flavor. Photo by Amy Robb. Makes 1 cocktail Ingredients For lavender-infused vodka 1 (750-ml) bottle vodka 1 bunch fresh lavender For the cocktail 2 ounces lavender-infused Stoli Gluten Free Vodka infused with fennel and red beet 1 ounce pressed lime 1 ounce simple syrup Lime peel, for garnish Instructions To make lavender_infused vodka: Pour 1 bottle vodka over a bunch of fresh lavender. Store in a dark and cool place

This colorful side dish, with Citrus-Herb Goat Cheese and Beet Top-Green Apple Gremolata, uses both roots and greens of the beet - what a delicious way to cut down on food waste! Photo by Kristen Penoyer. Serves 4 Ingredients For the beets 8 egg whites 2 pounds kosher salt 1 bunch fresh thyme, picked 2 pounds baby red or golden beets (tops reserved) For the citrus-herb goat cheese 1/2 cup fresh goat cheese, softened 1 tablespoon orange zest 1 teaspoon chives, chopped 1 teaspo

A stunning arrangement of roasted beets, heirloom tomatoes and bright citrus segments, finished with creamy goat cheese and toasted pistachios. Photo by Cole LoCurto. Serves 4-6 Ingredients 2 medium golden beets, roasted, peeled and thinly sliced 2 medium red beets, roasted, peeled and thinly sliced 2 heirloom tomatoes, sliced into rounds 1 orange, supremed into segments 1 pink grapefruit, supremed into segments 2 tablespoons extra virgin olive oil 1 tablespoon honey 1 tables