Jill Santopietro

Puréeing beet greens into pesto and tossing asparagus ribbons with fettuccine is a great way to incorporate healthy vegetables into pasta.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.

This is an elegant risotto that's fairly straightforward, though a bit messy if you're using red beets. Yellow or red, the color is spectacular and the taste will have those averse to eating beets rethinking the root. If you are following our $68 Dinner Story, reserve the greens from the beets for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg .

Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate.