Beet

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.

The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy. Active time: 20 min Start to finish: 2 hr

Gorgonzola cheese adds zip to this salad.

Active time: 30 min Start to finish: 2 1/2 hr

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Can be prepared in 45 minutes or less.

Dill and arugula complement this lovely salad.

A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.