If you've got more beets than you can reasonably eat, why not give quick-pickled beets a try. They last up to a month and are great toppings on salads.

Quick-pickled beets

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<p>The Editorial Team of Chatelaine magazine.</p>

vegetables

Recipes

Ditch the store-bought dressing from a jar: ready in less than 10 minutes, this homemade buttermilk ranch dressing is a great way to dress up your salad!

Homemade buttermilk ranch dressing

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spring

Liven up dinner with a dressing you can knock out in 10 minutes flat! This avocado dressing can also be made ahead and stored for three days!

Avocado dressing

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Completely nut free, this vegan pesto also makes for a great veggie dip or sandwich topping. Find it, and other great pesto recipes at Chatelaine.com

Vegan pesto with carrots

a:1:{i:0;s:369:"1. Pulse carrots, hemp 
seeds, yeast, garlic, 
vinegar and thyme in 
a food processor until finely chopped. Add salt and pepper. With motor 
running, slowly add oil, stopping after every 
2 tbsp to scrape down 
sides with a spatula.
2. Refrigerate in a covered container for up to 1 week.
Per tbsp 63 calories, 1 g protein, 1 g carbs, 6 g fat, 
61 mg sodium.
";}

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Spice up your dinner tonight with this super-simple (yet very tasty) green goddess dressing. Serve it with chicken or fish or sub it for mayo on your sammy!

Garden green goddess dressing

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make ahead

Quick-pickled beets

Buttermilk ranch dressing

Avocado dressing

Vegan carrot pesto

Garden green goddess dressing