Prepare the beets by peeling them, trimming the ends and slicing them on a mandolin set to 1/8 inch (3 millimeters). Zest and juice the orange into a large mixing bowl, add the honey and salt, and mix ...

From a culinary perspective, beets offer a two-one punch. Their bright pink color can brighten up the simplest of dishes, while their earthy sweetness complements myriad ingredients. However, their ...

Golden beets take on a melt-in-your-mouth texture in this elegant side dish, infused with the warmth of turmeric and the natural sweetness of maple syrup. A final swirl of butter turns the pan juices ...

Chunks or frozen watermelon blitzed in a food processor make quick work of this summery dessert. While many roast or pickle beets, Caroline Barrett uses raw beets in a goat cheese-studded salad. This ...

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Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...

What’s in season: Stroll your farmers market stands, and you’ll find varieties of beets that go far beyond the red supermarket staple. Shades of the root vegetable, which are typically in season from ...

How to choose good beets: Roots should be firm, skin smooth. Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Pick beets similar in size to ensure even cooking.

Until fresh spring vegetables arrive, “we’re holding on to our favorite winter salads” and making no apologies, said the editors of TastingTable.com. This colorful escarole salad—from the chefs behind ...

Learning how to cook beets properly, from roasting to steaming, will make anyone a fan. Reviewed by Dietitian Christa Brown, M.S., RDN, LD Beets (or beetroots) come in lovely shades of ruby red, ...