Beets have the highest sugar content of any vegetable, which gives them an earthy sweetness. But they are also low in calories, high in fiber, rich in iron, and full of cancer-fighting beta-carotene and folic acid, which can help prevent birth defects. Beets are at their best late spring through the fall.

One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette. If peas become unavailable in the warmer months, try experimenting with green or wax beans.

There's plenty of fiber in this dish, thanks to the lentils and the beets. The vegetables bring antioxidants and sweetness; coriander, ginger, mint, and cilantro add complexity.

Look for smaller golden beets for this recipe; they are more tender and better to eat raw. (Red, pink, white, and the two-toned Chioggia varieties are perfectly acceptable here as well.) Use a mandoline or Japanese vegetable slicer to cut the beets as thin as possible.

You'll get the satisfaction of using all of the beet, from root to green, in this hearty recipe. Roasting the beets instead of boiling them intensifies the vegetable's sweet, earthy flavor.

Beets' sweet, earthy flavor overpowers most raw vegetables, but celery, lentils, and blue cheese taste hearty enough to hold their own. If you don't like walnuts, experiment with pecans, hazelnuts, or other nuts of your choice.

The ginger in the pickling vinegar gives this recipe a distinct Asian flavor. Try these beets as an easy side at a barbecue.

Dry-toast the seeds and spices for this recipe to release their flavor; you'll get a depth of taste without any added fat.

If you buy beets with the greens attached, you're sure to know they're fresh. The cooking juices make up this soup's nutritious broth and give it its deep flavor and color.

Mix different types of beets, such as Chioggia, golden, and red, to give the dish variety. You may also experiment by using half olive oil and half walnut oil, and topping with chopped, toasted walnuts.

Top grilled asparagus (or, if it's out of season, blanched green beans) with colorful, confettilike diced roasted beets and cucumber.

This recipe makes the most of beets' deep color, which permeates the brown rice salad. A sprinkling of goat cheese, pine nuts, and parsley makes a nice contrast.

Use transluscent rice-paper wrappers to wrap up a thinly sliced beet and five other vegetables in this nutritious starter. Serve with a dipping sauce of ginger and vinegar.

Here's a tip to use any time you roast beets: Rub the roots with paper towels to remove their skins with minimal mess. You can then chop them to use them in this colorful, flavorful salad.