Sorry. With beet season in full swing, you can hardly blame us for enjoying the pun. A cold-weather staple, beets are surprisingly versatile root vegetables despite their controversial taste. (“They ...

Add the beets and toasted walnuts to a food processor. Pulse until very finely chopped. Add the goat cheese and beet pickling liquid. Process until smooth, scraping down the sides of the bowl as ...

Cook up the spaghettini. Throw a handful of chopped zucchini into a pan and saute for a a minute or two. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to ...

This is a very uptown signature dish of David Thater, chef extraordinaire for Greystone’s Special Events department. Chef Thater uses custom-cut molds, but here we use standard stainless-steel molds ...

Preheat oven to 400 degrees. Thinly slice the beets (about 1/4-inch thick slices) and toss with coconut oil and season with sea salt. Place on baking sheet in single layer, roast for 15 minutes, ...

Preheat oven to 350 degrees. Place sliced beets on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake until soft and beginning to brown around the edges. Allow to cool ...

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