Root Vegetable

You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.

Buying beets with the greens attached—as required for this recipe—is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

We like this soup best when served hot, but it is also delightfully refreshing well chilled.

This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.

We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.

Serve this quick appetizer with a hearty brown bread.