• 1 (15 1/2-ounce) jar Aunt Nellie's Harvard Beets, undrained • 1/2 cup butter, softened • 1 1/4 cups granulated sugar • 2 large eggs • 2 1/4 cups all-purpose flour • 1 1/2 teaspoons ground allspice • ...

But I had good reason. My mother, to her credit, never tortured us with canned beets. We went to a local New Jersey farmstand and brought home perfectly nice fresh beets, but they only ever got cooked ...

Until I went to culinary school, I'd never cooked a beet, much less eaten one that hadn't come out of a jar or can, which my mom would occasionally slice up and toss into a green salad if she was ...

Add Yahoo as a preferred source to see more of our stories on Google. These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root.

Readers’ requests lately are as varied as the readers themselves. They have asked for recipes for butternut squash to beets to eggnog to anisette tea, and fellow readers have stepped up with recipes.

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