Recipe Roundup: Beets

While the red varietal famously makes carmine hands of us all, the chiogga, striped, and the golden seem much more forgiving to those who don't keep latex gloves in their kitchen.

The versatility is marvelous, and I suspect we rarely showcase beets in their myriad ways when we cook. Consider that they are both savory and sweet. Then use them that way: beet ice cream, anyone?How about a salsa of roasted beets and citrus? You can grate them into in a slaw, roast and toss with orange juice and minced shallot, or add to chocolate cakes for extra moisture just like a carrot cake.....

Let's get your ideas flowing:

• Beet salsa served with tortilla chips and guacamole
• A salad of beet, fennel and grapefruit
• A clean beet slaw with citrus scallions and arugula
• Martha Stewart's chocolate beet cake