Wrap the beets in aluminum foil, making sure to seal the edges so steam cannot escape. Place the wrapped beets on a large ...

Ah, summer! It’s all about soaking up the sun, right? But let's be real, sometimes it's just too darn hot! That's where a cool, vibrant salad comes into play. Today, we’re diving into the delicious ...

Roasted beets are marinated and piled over whipped goat cheese and labneh and finished with pistachio dukkah for a bright, ...

Sorry. With beet season in full swing, you can hardly blame us for enjoying the pun. A cold-weather staple, beets are surprisingly versatile root vegetables despite their controversial taste. (“They ...

This is a very uptown signature dish of David Thater, chef extraordinaire for Greystone’s Special Events department. Chef Thater uses custom-cut molds, but here we use standard stainless-steel molds ...

PHILADELPHIA (WPVI) -- This week, we're tackling holiday appetizers. The challenge: to find an easy, chic app that will wow the crowd while you enjoy your own party. So how's this for a festive little ...

Beets taste earthy in the sweetest way. Many people profess a strong dislike for beets. I have to admit that I didn't even try one until I was well into adulthood. My mother-in-law, Mae Faul, grew ...

1. Whisk together vinegar, oil and salt to taste. Set aside. 2. Cut stalks and greens from the beets. Cut the stalks where they join the leaves. Wash beets, stalks and leaves in cold water. Dry well.