The modern beet descends from the ancient sea beet. Good to know. Now, beets are especially good when roasted, grated and tossed with mint, chive and lemon. The combo makes for a bright spring salad.

Don’t get us wrong: We love a good kale Caesar salad just as much as the next lady. But this lemon-tahini salad with lentils, beets and carrots from Great Tastes by Danielle and Laura Kosann is a ...

”The Four’s Michelle Dunaway explores the red-colored, root vegetable – the beet. This low-calorie food is often found in salads, and contains rich nutrients like fiber and potassium. Plus, it is a ...

The modern beet descends from the ancient sea beet, news that thrilled my inner biologist. Imagine the sea beet swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and ...

I keep making these red beets and have included them in test kitchen photos, thinking I made them for an article in the past. I didn’t. So here’s the recipe that has been my preferred way to cook ...

2-2 ½ pounds beets, stems and leaves trimmed, washed, peeled lightly 1-2 tablespoons olive oil Salt and pepper, to taste ¼ cup freshly squeezed lemon juice 3 tablespoons olive oil 2 teaspoons sugar ½ ...

With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The ...

The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and ...

Place beets, cut side down, in single layer in Dutch oven. Add water and ¼ teaspoon salt and bring to simmer over high heat. Reduce heat to low, cover, and simmer until beets are tender and can be ...

The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and ...