If you want to get fancier with these beets and carrots, try drizzling them with this Tahini Yogurt Sauce or serving with a Horseradish Aioli. [feast_advanced_jump_to] Preheat oven to 450 degrees.

Prepare the beets by peeling them, trimming the ends and slicing them on a mandolin set to 1/8 inch (3 millimeters). Zest and juice the orange into a large mixing bowl, add the honey and salt, and mix ...

Chunks or frozen watermelon blitzed in a food processor make quick work of this summery dessert. While many roast or pickle beets, Caroline Barrett uses raw beets in a goat cheese-studded salad. This ...

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Golden beets take on a melt-in-your-mouth texture in this elegant side dish, infused with the warmth of turmeric and the natural sweetness of maple syrup. A final swirl of butter turns the pan juices ...

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...

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.

I keep making these red beets and have included them in test kitchen photos, thinking I made them for an article in the past. I didn’t. So here’s the recipe that has been my preferred way to cook ...

What’s in season: Stroll your farmers market stands, and you’ll find varieties of beets that go far beyond the red supermarket staple. Shades of the root vegetable, which are typically in season from ...