While dining at The Spotted Pig in New York City, I discovered an utterly addictive veggie dish that I had to have the recipe for: balsamic beets and greens. Upon ordering a second helping, I begged ...

For the Jewish high holidays, round foods are eaten to symbolize the cyclical nature of life, and these beautiful stuffed beets fit the bill. Impressive yet easy, they are ideal for breaking the Yom ...

4 medium beets, peeled and cut into ¾-inch cubes Instructions: Boil the beets in a saucepan until tender, 8-10 minutes. Drain and reserve beets. Bring vinegar, sugar and spices to a simmer in a ...

You can simply toss beet wedges or cubes with olive oil, salt and pepper in a bowl, then arrange in a single layer on a parchment paper-lined baking sheet. Roast in a 425-degree oven for about 35-40 ...

Instructions: In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt, pepper and oils. Taste and adjust the acidity, adding a little more ...

Beets can be used in so many ways, from juice and salad to brownies and more. Here's how to shop for, store and cook this fall favorite. Earthy and sweet, beets are typically roasted, boiled or ...

This salad is visually beautiful with the deep, summer, jewel tones of beets, cherries and peaches. It celebrates August’s colorful, juicy bounty! The burrata is so inviting and creamy on top, ready ...

Look for firm beets with fresh greens attached. When you get home, separate the greens from the roots, leaving a bit of stem attached to keep them fresh. The roots can be stored in the coolest section ...

Lynn Langford of Ross purchased a Sun Oven a year ago and uses it to prepare dishes such as baby beet salad with walnuts and feta. Instead of boiling the beets on her stove and toasting walnuts in her ...