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Chef and television personality Frankie Celenza is joining TODAY to share a couple of his favorite budget-friendly seasonal recipes. He shows us how to make a citrus and beet salad with walnuts and ...

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 ...

The new cookbook by the Tsakiris family is full of hearty, wholesome dishes. Summer is in full swing and Mediterranean cuisine is the epitome of sun-drenched, seasonal food. Nicholas Tsakiris, a Greek ...

This salad may not be traditional, but it celebrates the autumnal beets using Spanish ingredients. Manchego cheese and salty roasted Marcona almonds go so well with earthy beets. Oranges start rolling ...

Chef-owner Aric Attebery highlights the freshest produce of the season at his East Hollywood restaurant Fountain Grains & Greens, which specializes in grain bowls and salads made with farmers market ...

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, ...

Place the beets in a medium pot and add water to cover. Add the vinegar. Bring to a boil, then reduce heat and simmer for 45 minutes, until tender. Drain and run the beets under cold water. When cool ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Red and golden pickled beets, cherry tomatoes, red onion, and feta cheese rest on a bed of baby lettuce finished with cider ...

“We almost always have a beet dish on the menu, and usually it’s in a salad of ‘stuff,’ allowing us to get a little more funky than the usual salad format of greens + veggies + crouton + dressing,” ...