Beet

Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.

For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.

The flavor of oranges enhance this colorful winter salad beautifully.

Can be prepared in 45 minutes or less.

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

Beets--both pickled and boiled--have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard.

Active time: 15 min Start to finish: 2 hr

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

A traditional French assiette crudités (raw vegetable salad) just like those served all over Paris.

A colorful addition to any appetizer platter, this snappy dish makes a nice lunch when eaten on its own with some crusty bread on the side.

This tart is delicious on its own, but the garnish of crisp raw beet shreds brings added intrigue. To slice paper-thin spirals of beet, we used a Japanese rotary device known as the Benriner spiral vegetable slicer. This gadget is available from Katagiri, tel. (212) 755-3566, and from Williams-Sonoma, tel. (800) 541-2233 (ask for the "spiral shredder").

Nice with grilled or roasted meat, fish or fowl.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 15 min

Active time: 40 min Start to finish: 2 1/2 hr