There is a reason beets stop people mid-scroll. That deep, jewel-toned red looks like nothing else on the menu, and this fall we put it at the center of two new dishes.

A root worth celebrating

Beets have been grown for centuries, and every part of the plant is edible, from the earthy root to the leafy greens. They are naturally sweet, deeply colorful and easy to love once you find the right preparation.

What beets bring to the table

Beets are a nutrient-rich vegetable. Here is what they are known for:

• Fiber. Beets provide dietary fiber, which supports digestion and helps you feel satisfied.
• Folate. They are a good source of folate, a B vitamin the body uses every day.
• Potassium and manganese. Two minerals found in beets that play a role in normal body function.
• Natural plant pigments. The ruby color comes from betalains, plant compounds unique to beets and a few other vegetables.
• Naturally occurring nitrates. Beets contain them, as do many leafy greens.

They are also naturally low in fat and easy to build a meal around.

On the plate: Beet Dukkah Salad

Steamed beets, goat cheese, chickpeas and crunchy dukkah, made from scratch and gluten free. The beets are tender and earthy, the goat cheese is creamy, and the dukkah adds a toasty crunch to every bite.

In the glass: Beet Root Smoothie

Strawberry, banana and beet powder, blended with almond milk, whey protein and a functional mushroom blend. Sweet fruit softens the earthiness, and the color is reason enough to order it.

Try them today

Beet Dukkah Salad and Beet Root Smoothie are on the menu now. Order online at order.auberginekitchen.com.