Are you losing flavor when you cook beets? Stop chopping early and keep the skin on to protect their color, nutrients, and sweetness.

This vibrant no-cook beet and lentil salad features a tangy dressing of pomegranate molasses and orange, complemented by ...

Roasted beets, burrata, arugula and champagne vinaigrette come together in the perfect summer salad. Here's how to make it.

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Robby Lozano, Food Stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee. Golden beets take on a melt-in-your-mouth ...

Summer’s really the time for the Italian bread salad called panzanella. Stale bread in Tuscany gets rehydrated with water, squeezed into a pulp, and mixed with ripe tomatoes, onions, red wine vinegar ...

You'll want to add this overlooked, nutrient-packed vegetable to your diet after reading what these chefs have to say.

Bibb lettuce, roasted beets, and feta cheese tossed with oil and vinegar are a light combination that is easy to make but ...

Add Yahoo as a preferred source to see more of our stories on Google. These three methods for cooking beets are straightforward, low on prep work, and extremely forgiving. Especially if you’re boiling ...

Even for vegetable lovers, beets can be a hard sell. Beets are one of those love-‘em-or-hate-‘em vegetables, with strong opinions on both sides. As beets come into their peak season from late summer ...

In a medium saucepan, cover beets with ½-inch of water and bring to a boil, covered. Cook until very tender, about 10 minutes. Drain beets and let cool to warm. Preheat oven to 350 degrees. Transfer ...

The jalapeño and cumin in the zhoug bring out the sweet, earthy flavor of the beets, and the cardamom plays well with the citrus in this light and simple meal. Wrapping the beets separately to roast ...