• 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 ...

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 ...

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 ...

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 ...

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 ...

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 recipe for Roasted Beet and Goat Cheese Salad contains so many of my favorite ingredients. That includes beets, goat cheese and arugula greens plus a savory balsamic vinegar dressing. The whole ...