It seems that there are two types of people: those that love beets and those that don’t. Fortunately I happen to love the bright purple root vegetable. Unadulterated and oven roasted, they boast an earthy and savory flavor with just a touch of subtle sweetness. Beets work well as a versatile ingredient in savory and sweet recipes, too, with a variety of preparation styles including roasted, boiled, pickled and even candied to name a few.

This particular Braised Beets and Red Cabbage dish became an instant favorite last year when making it for my family Christmas Eve dinner. As an addition to the traditional Eastern European menu of sour mushroom soup, baked fish and homemade pierogies, I took note that the flavors melded remarkably well.

A few months later for Easter brunch, it perfectly complimented a honey-glazed spiral ham, spinach and cheese strata and deviled eggs. As an everyday…