A variety of sliced organic, fresh veggies (carrots, radish, cucumber + peppers are pictured) Preheat oven to 375 degrees F. Cut the beet greens off if they are attached, leaving about 1/2″ of stem.

You don’t need to have dined at the New York City-based restaurant Jack’s Wife Freda (there are two locations in downtown Manhattan) to know it. Like all of the world’s best restaurants, it nails the ...

Yotam Ottolenghi was raised in Jerusalem by a German Jewish mother and Italian father who loved to take their "greedy little boy" (as he recently described himself on the Tinfoil Swans podcast) out to ...

If love is a kind of deep knowledge, then it’s possible no one loves beets more than Irwin Goldman, a professor of horticulture at the University of Wisconsin, Madison. He once spent about 15 years ...

you root vegetable enthusiasts will enjoy. I, too, am crazy about beets. I also appreciate having healthy, delicious dips and snacking foods at the ready, and this beautiful ruby-colored spread will ...

A few months ago, I accidentally signed up for a farm box delivery service. This wouldn’t be such a big deal, except I buy a lot of food for work, and having too much perishable food in the fridge at ...

In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and ...

This week on #CURESummerSnacktime, we’ve got a recipe for Middle Eastern Yogurt Dip with Beets: a healthy, quick and easy snack that would be great to serve with baked pitas or vegetables! If you’re ...

Good morning. Tejal Rao wrote about beets for The Times this week, and about a deeply vegetal, dark-red beet dip (above) that she adapted from one served at Botanica, a vegetable-focused restaurant in ...