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.

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Chef Kevin Nicholls of Grand Street Cafe shares the recipe for their Beet Salad with Roasted Beets and Champagne Vinaigrette. Toss the arugula with the champagne Vinaigrette and put on the desired ...

Beets can be sweet, earthy, and irresistibly tender when roasted right. From choosing golden varieties to avoid stains, to pairing them with creamy cheeses and bright acids, there’s a method for every ...

Although beets are a cold-weather crop, we have them in the North Bay year-round these days. Between our fertile soil, microclimates, drought and climate change, you can be certain someone local is ...

With a paring knife, cut the ends off the beets and trim any roots. Scrub the beets, cut each beet in half, and cut each half into 3 equal pieces. Place the beets in a large bowl and toss with the ...

The green tops of various vegetables have found their way into mainstream kitchens and restaurant menus, often brought by chefs who want to draw attention to the issue of food waste or who apply ...

If you love roasted beets, don’t toss the leafy greens attached to the roots—they’re super-nutritious, contributing magnesium for muscle health and vitamins A (a vision supporter) and K (for blood ...