For me, the best way to incorporate more healthy and nutritious vegetables into my diet is by eating more salads. Salads are ...

Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It is an homage to the jarred pickled beets and green bean salad ...

Cooking beets can be as straightforward as boiling ... You can eat fresh beets grated or sliced, depending on whether you want them to retain more of a crunch. Since the skin tends to be chewy ...

Start a medium fire on one side of the grill, and place the beets directly on top of the coals. Cover the grill and roast the beets for 20 to 25 minutes; then turn the pouch around and roast for ...

Put either a whole beet or sliced beets on the parchment paper and add seasonings, plus a dash of oil. Fold the foil into a well-sealed pouch and roast the beets for 35 minutes, or until a knife ...

Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat. Toss the lettuce and beans with the remaining dressing in the large bowl. Place onto plates and top ...

Aujasya by The Leela brings to you valencia orange segments and herb infused feta cheese layered over thin slices of beets. Topped with rucola and toasted walnuts, this salad is a delightful mix of ...

Defat the cooking juices. If you like ... I simplify the preparation by using sliced canned beets. Drain the juice from a 1-pound can of sliced beets. Divide the slices among four plates, allotting 4 ...

Arrange beets on a baking sheet, season with salt, sprinkle with a splash of water and add a drizzle of olive oil. Cover with aluminum foil and cinch sides shut. Roast until beets are fully tender ...