These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root. Few foods are as instantly festive as the earthy-sweet, richly hued beet ...

It started one January, during that post-holiday period when you need to nourish the soul but at the same time whittle off the residue of holiday truffles still riding on your hips. I wandered into my ...

I was checking out at the grocery store the other day when the clerk asked whether I wanted the green tops removed from my carrots. I started to reflexively answer “yes,” as I always have except for ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on the inside and lightly crisp on the edges, with a flavor similar to chard ...

Beets are just as packed with nutrients as they are saturated in their iconic deep red hue. Loaded with natural dietary fiber, beets are additionally rich in vitamins A and C — and they contain more ...

The recipe calls for more greens than you might get from a single bunch. But if you have lots of beet greens on hand, feel free to use 10 ounces (8 lightly packed cups) and skip the addition of ...

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink. Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until ...

On the latest episode of "Cook with Us," cookbook author Haile Thomas shares her recipe for beet pasta topped with garlicky greens. “This is a really great way to get in your beets, which are ...

Preheat the oven to 350 degrees. Submerge the kale, chard, mustard greens, and beet greens in water, and agitate to remove any dirt. Drain greens; cut out large ribs, and tear leaves into large pieces ...