Originally cultivated in the Middle East, beets may be popular among trendy chefs and foodies alike but suffer all sorts of indignities because of their strong earthy flavors. Often compared to metal, ...

Reader response to last week's column about my Polish grandmother's beet soup underscores the maxim that old recipes for ethnic foods are unique to families. The barszcz (Polish for borscht) I first ...

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; ...

Yes, this is a collection of our best beet recipes. But in another sense, it's a testament to the versatility of the unsung root vegetable. Whether you're a beet enthusiast or kind of skeptical to ...

Until fresh spring vegetables arrive, “we’re holding on to our favorite winter salads” and making no apologies, said the editors of TastingTable.com. This colorful escarole salad—from the chefs behind ...

The first spoonful of traditional borscht is a revelation of earthy sweetness and vibrant color that immediately warms you from within. This isn't just another vegetable soup, it's a culinary ...

In a bowl, combine the garlic, lemon and lime juices, orange and lemon zests and cayenne pepper and let stand for 10 minutes. Stir in the olive oil and season with salt. In a skillet, toast the cumin ...

How to choose good beets: Roots should be firm, skin smooth. Avoid beets that have spots, bruises or soft, wet areas, all of which indicate spoilage. Pick beets similar in size to ensure even cooking.