Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad ...

This recipe offers an opportunity to put sustainability on your table, making use of every bit of a beet, save its thin skin.

Place beets and chickpeas in a medium bowl. In a small bowl, whisk together orange zest, juice, olive oil, cumin, salt and pepper. Pour over beet mixture and toss gently to coat. Arrange greens on 4 ...

Chef Laney Glick’s freshest creation at The Lemon Bar in Zionsville is a colorful mix of Moroccan flavors, where beets share the spotlight with of-the-moment marinated chickpeas. And who can say no to ...

These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root. Few foods are as instantly festive as the earthy-sweet, richly hued beet ...

Serves 6 to 8 as part of a multi-course menu. Flavored with well-browned onions, this casserole makes a satisfying side dish or meatless entree. If your family does not serve peas for Passover, ...

Beet Cucumber Salad is a simple cold salad made with cooked beets, crunchy cucumbers, fresh herbs, salty feta, and a light dressing. It takes about 10–15 minutes to assemble once the beets are cooked, ...

(2006 Aunt Nellie's "Beet the Clock" recipe contest, First prize winner Everyday Favorites, Karen Tedesco, of Webster Groves, MO) PREPARATION: Place beets and beans in a medium bowl. Whisk together ...