Salads are in season, but new ideas for great ones can be hard to find. Michalene Busico, deputy features editor, tipped us off about this terrific roasted beet, citrus and fennel salad with “pure and ...

4 cups tightly packed arugula 4 medium sized beets* 1/4 cup crumbled goat cheese 1 tsp extra virgin olive oil Preheat the oven to 375 degrees Fahrenheit. Wash and peel the beets. Make sure that all ...

With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The ...

The modern beet descends from the ancient sea beet. News that thrilled my inner biologist. Imagine the sea beet, swimming the Indian Ocean. It must have slithered the depths, dodging eels, sharks and ...

Although Southern California menus are filled with salad options year-round, chefs often find renewed inspiration as warm weather arrives. Readers of our Culinary SOS column, which brings requested ...

Chef Laney Glick’s freshest creation at The Lemon Bar in Zionsville is a colorful mix of Moroccan flavors, where beets share the spotlight with of-the-moment marinated chickpeas. And who can say no to ...