Knowing how to cook beets three ways — boiling, steaming, and roasting — is a great back-pocket culinary skill that lends itself to thousands of recipes. Whether you’re making a wintery salad with ...

Even for vegetable lovers, beets can be a hard sell. Beets are one of those love-'em-or-hate-'em vegetables, with strong opinions on both sides. As beets come into their peak season from late summer ...

SHORTCUT COOKING: The cooked and peeled variety in the produce aisle -- much better than canned -- makes this vegetable easier By SARA BIR Special to The Oregonian I love beets, but the longish ...

My anxieties subside when three things align in my world: a full gas tank, cash in my wallet and plenty of food in the refrigerator. Specifically, fresh fruit and vegetables. Luckily, fall farmers ...

This salad is visually beautiful with the deep, summer, jewel tones of beets, cherries and peaches. It celebrates August’s colorful, juicy bounty! The burrata is so inviting and creamy on top, ready ...

Beets are sweet, made sweeter by cooking. In fact, one variety, sugar beets, are so sweet they are a major sugar crop in Michigan and elsewhere. But those we eat, called garden beets by some and ...

Slice the baby bok choy in half and rinse them off. Be sure to rinse out any dirt that may be hiding in-between the leaves. Place the sliced bok choy on a baking sheet and drizzle with olive oil, salt ...

To beet or not to beet. … Oh wait, that’s another story. Seriously, do you like beets? If you do, fantastic — wonderful — yeah! If you don’t, there is a logical and scientific explanation. Beets ...

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You can simply toss beet wedges or cubes with olive oil, salt and pepper in a bowl, then arrange in a single layer on a parchment paper-lined baking sheet. Roast in a 425-degree oven for about 35-40 ...