Beets (or beetroots) come in lovely shades of ruby red, sunset gold and even candy-striped. They're pretty on a plate and super nutritious, but not everyone finds the taste appeal ...

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

Cut each one in half and place in a bowl. Peel the red onion and cut into wedges and also place in bowl. Add the oil to the ...

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

Featured recipes: (1) Autumn Fritters with Beets and Chicken (2) Celery Iri-Miso with Rice. 1. Peel the beet, cut into 3-4cm long rectangular strips, and rinse. 2. Cut the chicken tenders to match ...

Preheat the oven to 425 degrees. Toss the butternut squash, beets (and beet greens and stems if using) and cauliflower with the olive oil, Ras en Hanout and salt and pepper on a large sheet pan.

Cook over medium-low heat until steaming and sugar is dissolved, 5 to 6 minutes. Pour over beets until jar is almost full. Cool to room temperature, then seal jar and chill at least 12 hours and ...

Remove from oven and set aside to cool. Place roasted beets in a food processor, and pulse two or three times. You need some texture for the burgers, so make sure you don’t mash them completely.