Add Yahoo as a preferred source to see more of our stories on Google. These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root.

Until I went to culinary school, I'd never cooked a beet, much less eaten one that hadn't come out of a jar or can, which my mom would occasionally slice up and toss into a green salad if she was ...

1. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl. 2. Add the crushed walnuts, breadcrumbs and olive oil to the bowl of parsley.

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in ...

Growing up, Here & Now resident chef Kathy Gunst hated beets. But now she's become a beet convert, using them in salads and even beet hummus. Kathy shares recipes for her favorite beet dishes with ...

Even for vegetable lovers, beets can be a hard sell. Beets are one of those love-‘em-or-hate-‘em vegetables, with strong opinions on both sides. As beets come into their peak season from late summer ...

If your only memories of beets (like mine) are those red, canned, jelly like vegetables, then read on for more appetizing and yummy beet recipes. When selecting beets, you should always look for ones ...

Whether you roast, grill, boil or eat your beets raw, the beet root is one powerful vegetable. It contains powerful antioxidants, and it happens to taste great. If you’re looking to introduce more ...

A friend mentioned recently that when he went to buy beets at the farmers market this past weekend, the vendor started to tear the greens off the top of them for him. He told him he wanted the greens.