It caramelizes the sugars in the beets, giving them a sweeter and more concentrated flavor. About 20 years ago, I had a ...

Fry onions and garlic in olive oil until brown, add diced potatoes, broth, and bring to a boil. Add chopped beet greens in ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, ...

Recipes published by Food & Wine ... This shrub uses beet juice as its base, incorporating citrus via fresh lemon juice, balanced with granulated sugar and white distilled vinegar.

Fresh Thyme Market's Registered Dietitian Meghan Sedivy shares a recipe that helps boost your gut health. Preheat your oven to 350°F. Trim and scrub the beets, leaving about 1 inch of stem.

In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room ...

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Puree beets, tahini, lemon juice, garlic, chickpeas, cumin, and remaining 1/4 cup oil in a food processor until smooth, 2 to ...

These BBQ pulled mushroom sandwiches are essential at your next vegan barbecue. Enjoy them with creamy vegan coleslaw.

Combine vinegar, sugar, mustard seeds, kosher salt, peppercorns, and beet water in a medium saucepan. Cook over medium-low ...