With a potent combination of nutrient-rich beets, mixed leafy greens, heart-healthy walnuts and creamy goat cheese, this seasonal salad has everything you need in one quick meal.
Athletes are increasingly turning to beets – and you could benefit from this colorful root vegetable too. Learn how beets can improve heart and brain health, endurance and circulation.
This meal-sized salad has plenty of crunchy, salty textures to satisfy, along with perfectly cooked eggs to fill you up.
If you’re looking for the appeal of a deep-fried appetizer without any frying at all, these just might become your go-to option. Panko makes the exotic vegetable fries deliciously crunchy, while the cool, creamy, cashew-based dip adds a fresh, bright note.
Keep your defenses healthy with seasonal superfoods.
If you're looking to fuel up for a long run or intense workout, eating a high-fiber recipe, such as this quinoa-based salad, a few hours before you go will provide a comfortable, consistent stream of energy.
Tender brisket slowly roasted with potatoes, apples, beets and walnuts makes a rich, flavorful weeknight or company-worthy meal.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.
Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek yogurt are combined for a vibrant topping for the chicken.
Roasting mushrooms intensifies their umami-rich flavor and gives them a meaty texture, making this meatless main an all-around palate-pleaser.
No beet goes to waste in this sweet salad that combines warm beets and candied grapefruit zest. Wild rice and chopped almonds add bite and pull the dish together.
Once you try warm kale cooked in ginger, brown sugar and orange zest, you won’t want to go back to boring spring mix salad! This dish is nutty, tangy and packed with protein and dietary fiber. For similar kale recipes, check out Jennifer Iserloh’s cookbook Fifty Shades of Kale.
Think you don't like beets? Think again. A member of the chenopodiaceae family, along with Swiss chard and quinoa, beets are bursting with antioxidants. Our resident organic farmer, Mary Brower, shows you three simple and tasty ways to include this winter root vegetable into your diet.
Peak-season asparagus is lightly grilled then tossed with arugula, roasted beets and strawberries in this colorful, warm-weather salad.