Hillary, chef at Ci Siamo in New York City, transforms the humble beet into a remarkable root vegetable using a punchy marinade and a bold sauce. Orange juice and red wine vinegar brighten them up, while the sweet pepper and almond sauce—reminiscent of a romesco but with a bit more heat—adds complexity and texture. Don’t forget to peel your beets while they’re still warm: Rub them with a kitchen towel (that
