Food & Wine This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of ...

NBA News: Spurs' Wembanyama, Chris Paul make something clear about Gregg Popovich's replacement I’m a Retired Boomer: Here Are 6 Things I No Longer Buy Because They’re a Waste of Money ...

Jewish salad is one of those dishes that always tastes delightful. Its simplicity and versatility make it perfect for ...

A delightful filling of beetroot, broccoli, walnuts, apple and celery stuffed between crunchy papads with a creamy dressing. 1. Chop beetroot and transfer it to a mixer. Add vinegar, sugar, nasturtium ...

About Beetroot and Red Chowli Salad Recipe: A healthy salad with the goodness of beetroots, red chowli beans, spring onions, asparagus and a lot more, drizzled with a tangy beet-orange dressing. In a ...

For the beetroot salad, bring a large pan of water with a tight fitting lid to the boil, place a steamer insert on top. Add the beetroot, cover the pan and steam for 35-40 minutes, or until tender.

You can also balance out the sharp flavors with a bit of sweetener, such as honey. The flavors of this classic style of ...

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box. To cook wash - but don’t peel - the beetroot and either boil, steam or bake ...

We love having this gorgeous meat with balsamic roasted beetroot — beetroot is really good for you with many nutritional benefits and has a delicious earthy flavour. Add a few dark green spinach ...

Beetroot, almonds and feta marry beautifully together to create a classic salad that there are as many versions of as there are cooks. Beetroot leaves are edible and make a nice addition to the ...

The Ivy Dubai's executive chef Simon Conboy shares his recipe for a beetroot and Persian feta salad. Peel the cucumbers ... excess oil on a paper towel. To make the dressing, whisk all ingredients ...

Preheat oven to 450 degrees. Spread beets on a baking dish; drizzle with olive oil, 2 tablespoons water and salt. Cover with foil and roast until just tender, 25-35 minutes, depending on size.