(Recipe may be prepared to this point one ... Add the chiogga and red beets to the greens with 1/4 cup of the olive oil and heat the beets. Add the golden beets and cipollini onions next, heat ...
Combine chopped beet and 1 chopped apple in a quart jar. Fill jar with water, leaving 1 inch of headspace. Cover and leave to ferment for 3 to 7 days, or until pleasantly tangy. Strain kvass from ...
This recipe is as appropriate for a holiday side ... Exquisite hues of deep-purple beets and dark-green beet greens lie atop a pillowy base of fresh ricotta. Red onion, fresh dill, and pomegranate ...
Preheat the oven to 180C/350F/Gas 4. Line a 6-hole muffin tray with paper cases. In a large mixing bowl, beat together the egg, oil and orange juice until well combined. Stir in the grated ...
This salad from recipe developer Ann Taylor Pittman shows that tender greens need not be reserved just for spring. Granny Smith apples and toasty hazelnuts bring crisp and warm autumn flavors to ...