Just Beet It

Beets are an excellent source of potassium and vitamin A, as well as a good source of vitamin C, riboflavin, and magnesium. They also come in a rainbow of colors and have lots of sugar — the most, in fact, out of all the vegetables. (All of that sugar is bound up in good-for-you, digestion-regulating fiber, of course.) So why aren't more people eating them?

Click here to see the Just Beet It Slideshow

Even with the proliferation of farmers' markets across the country, beets, which make a memorable appearance every year in neatly lined, colorful displays at nearly every stand each fall, are still pretty polarizing. Not everyone likes them — which is why we're here to try to change people's minds with some novel beet recipes. Here are a couple of highlights:

Don't miss out on our Cook editor's easy-to-make Sausage-Beet Ravioli, which artfully marries sweet and savory with delicious results. A little help from the store in the form of wonton wrappers means that prep is a snap.

And, we would be remiss if we didn't mention this week's Recipe SWAT Team winner — congratulations to Heather Blackmon, first-time participant, member of our Culinary Content Network, and author of the blog Better with Veggies. Her recipe for Southern Beet Potato Stacks is a must-try.

And relax, nobody made borscht — although we happen to think it's delicious.

Click here to see Recipe SWAT Teams from the past

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.