EditorialFrom left, parmesan cabbage soup, golden beet borscht and coconut curry sweet potato soup in New York, Feb. 6, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFrom left, parmesan cabbage soup, golden beet borscht and coconut curry sweet potato soup in New York, Feb. 6, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialDandelion-beet salad served with creamy chicken and spring vegetables in New York, Feb. 22, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFrom left, beet salad with coriander-yogurt dressing, green salad with apple cider vinaigrette, and grapefruit-herb salad with coconut and crispy shallots, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialBeet salad with goat cheese toasts, right, with a hearty kale, squash and bean soup, in New York, Sept. 23, 2022. Food styled by Barrett Washburne. (David Malosh/The New York Times)
EditorialRoasted wild salmon with ginger-lime butter and beet soup with tarragon, chives and yogurt, in New York, April 25, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialA beet dish is cooked in a clay pot that is ceremoniously cracked for service at Eleven Madison Park in New York, Sept. 21, 2021. (Daniel Krieger/The New York Times)
EditorialBeet and barley salad with date-citrus vinaigrette, in New York, Aug. 24, 2021. Food styled by Hadas Smirnoff. (Ryan Liebe/The New York Times)
EditorialA string of cicadas are smoked over a live fire before being served in a kale salad with beet greens and scallions in New Haven, Conn. on May 18, 2021. (Emon Hassan/The New York Times)
EditorialDishes at Mamey, clockwise from top left: a Caesar salad; wahoo ceviche; roti stuffed with callaloo and chickpeas; roasted beet and snow pea salad; and a quinoa and avocado salad in Coral Gables, Fla., on July 28, 2020. (Alfonso Duran/The New York Times)