Break out the aluminum foil; it’s time to get down and ruddy with our best beet recipes. Of course, not all these recipes use the stuff, but roasting is one of the best ways to cook beets, and wrapping them in a metallic blanket is indeed a fantastic method. Whether you’re making individual pouches or covering a sheet pan’s worth of the bulbous veggies, the foil keeps in moisture so the beets turn tender without becoming dry.

And that’s just one of the ways we aim to end all the unfair beet derision. When done right, beets are supple, earthy, and sweet, stunning in slaws, soups, and sandwiches. (Beet lovers, you already know.)

Before we get into the recipes, though, some buying and storing tips: While beets are available year-round, winter is their prime season, especially December. If you’re lucky enough to find beets with the tops still on, remove the greens, leaving about one inch of stem attached (this helps prevent loss of nutrients and color when cooking). Wrap the beet greens loosely in a damp paper towel; they’ll last a few days in the crisper and are great steamed, braised, or sautéed. As for the root, store in an unsealed plastic or reusable storage bag in the fridge. You can expect your beets to last several weeks—even up to a couple of months—if kept away from moisture.

Now, pour yourself a beet martini and thumb on through these beautiful beet dishes.