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 ...

Social media creator Abby Cheshire is a private yacht chef who plates gorgeous meals as she's cruising between ports. So it only makes sense that her debut cookbook, Passport to Flavor, is an elegant ...

For more flavor, make sure to spoon some of the extra glaze over the beets once you place them on the plate. It's a good idea to wear disposable gloves when peeling the roasted beets. Serve these with ...

Preheat oven to 450°F. Cut stems and roots from beets and rinse well under cold running water. Place the beets in 2 separate sheets of aluminum foil. Drizzle beets with olive oil and season to taste ...

4 large red beets (roasted on a bed of salt for 1 1/2 -2 hours till tender) peeled and sliced in rounds, 4-5 slices each To make candied walnuts: Start by toasting walnuts in a low oven, 325 degrees, ...

Add Yahoo as a preferred source to see more of our stories on Google. Gentl & Hyers Underappreciated, that's beets. This humble root vegetable is readily available, versatile, and has a deliciously ...

Puffs of Sirocco Ridge Farm chevre and candied pecans play up the alternating bites of roasted red and golden beets in this side dish that’s perfect for sharing. The Yard at Fishers District, ...

Add Yahoo as a preferred source to see more of our stories on Google. We're particularly excited about Cheshire's take on the classic beet and goat cheese salad. She sticks to a tried-and-true format: ...