Beets
Shredded beets and potato are molded into a heart-shape for Valentines Day and baked until tender on the inside and crisp on the outside. Read More→
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Here’s a good way to combine beets with their nourishing greens. Both are lightly cooked and dressed in a sweet and tangy dressing. Read More→
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The ingredients of classic cold beet borscht are usually cooked together, then chilled, but in this version, there’s no need to cook at all, unless you’d like to lightly pre-cook the beets. Aside from pushing the main component of this classic cold soup through the feed tube of a food processor, there’s not much more to it, and the results are superb. After this has a chance to chill, don’t be shy about amping up the lemon/agave contrast to your taste. Read More→
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I harvested/sacrified a good bit of my cilantro for this summer salad. It’s sturdy and pretty enough for a summer potluck and get a spark from chili-lime vinaigrette. Recipe and photo contributed by Ellen Kanner. Read More→
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Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (© 2011, Vegan Heritage Press). Read More→
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Pickled beets are an appetizing addition to this simple salad of mixed greens. Read More→
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I’m very fond of beets and am always happy to devise new and different ways of preparing them. They’re wonderful combined with the crunch of cucumber and the sweetness of citrus. Read More→
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This vivid salad, served in modest portions, makes a dazzling statement on the dinner plate. Read More→
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