• 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 • ...

Roasted red beets, fresh shallots, and cilantro are transformed into a silky puree in this simple recipe. Use it as a base to add freshness to any earthy vegetable side. Suzanne Goin is a four-time ...

On the face of it, beets are extroverts. Their very veins run magenta, red and gold. The roots come from the same high palette. When the hue is purple or red, which it so often is, then they are not ...

After six months off, I missed writing my weekly column. It must be I have become addicted to writing a weekly column as I have written one in The Phoenix for over 27 years. I’m back. Each week there ...

If you are cooking/contributing to a Thanksgiving feast tomorrow, odds are you already have the menu planned, but if you were hunting for a nice, autumn-appropriate recipe to try, this one really ...

From the editors and writers of Food & Wine Magazine. This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them ...

This salad is visually beautiful with the deep, summer, jewel tones of beets, cherries and peaches. It celebrates August’s colorful, juicy bounty! The burrata is so inviting and creamy on top, ready ...

You can simply toss beet wedges or cubes with olive oil, salt and pepper in a bowl, then arrange in a single layer on a parchment paper-lined baking sheet. Roast in a 425-degree oven for about 35-40 ...

This sweet, tart, and creamy jewel-toned slaw is filled with freshly shredded beets and carrots and tangy labneh. Make fast work of shredding carrots and beets using a food processor fitted with a ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, ...