Beets are one versatile vegetable. We’ve shown you how to roast them in a skillet, bake them into quinoa patties and use them to dress up a colorful salad. Now we’re bringing you a beet and goat ...

Wash beets well and cut off tops. Place in a shallow roasting pan, drizzle with extra virgin olive oil, salt and pepper and cover with tin foil. Cook until tender (about 30 minutes) remove from heat ...

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 ...

Remove the tops from the beets and reserve. Toss each bunch of beets separately with a small amount of olive oil, salt and black pepper. Roast the beets at 350 degrees for 45-60 minutes. Remove and ...

– Boil water in a pot with a steam basket. Steam beets for 25 minutes until they are al dente. Pulse in a food processor until they are small like the size of small capers. In a pan heat butter, thyme ...

2 large red beets 2 large yellow beets (Food Co-op and Whole Foods Market) 1 to 2 tablespoons olive oil Salt and freshly ground black pepper to taste ¼ cup Spanish Marcona almonds (Mediterranean Shop ...

Although he grew up in Wisconsin farm country, chef Joshua McFadden says he never saw a fresh beet, in the ground or in the kitchen, until he began cooking professionally. “Canned and pickled is all I ...

A ghoulish dismembered goat cheese hand has hints of onion-dip deliciousness with the addition of ground nigella seeds. (Along with black peppercorns, they also tint the dead limb a ghastly gray.) The ...

Preheat oven to 400 degrees. Place a large piece of foil on a rimmed baking sheet; place beets in the center of foil. Gather the sides of the foil up to make a packet; pour 1/2 cup balsamic vinegar ...