This salad can spice up a weeknight meal and make a wonderful appetizer for an elegant holiday meal. Its components can be prepped in advance and assembled just before serving. From In Season ...

-Duke’s Alehouse will be hosting a 5 course Haunted Halloween beer dinner paired with Pipeworks beers on October 25th at 6pm. The main course will be Pan-Roasted Superior Fresh Salmon with forbidden ...

To roast the vegetables, preheat the oven to 425° F. Place the beets on a foil-lined baking sheet. Roast the beets with skin on for 45 minutes, or until they can be pierced with a fork. Refrigerate to ...

These bright and colorful salads are perfect for winter—with a delicious mix of vegetables, fruits, nuts and more that are ...

This Spinach Beet Goat Cheese Salad features tender red beets paired with creamy goat cheese and spicy-sweet pecans, all on a ...

Tart and tangy citrus blends beautifully with the sweet beets in this salad. The beets can be roasted 1 to 2 days in advance; assemble the salad just before serving. From In Season columnist Stephanie ...

Chef Kevin Nicholls of Grand Street Cafe shares the recipe for their Beet Salad with Roasted Beets and Champagne Vinaigrette. Toss the arugula with the champagne Vinaigrette and put on the desired ...

Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is ...

This roasted beet salad recipe from Robin of The Mom Foodie blog incorporates beets, greens, and honey, three significant ingredients. Beets symbolize the hope that enemies will be removed in the new ...

Boil beets in 8 cups salted water 15 minutes or until tender. Remove beets and, while still warm, peel, cut off stems and slice in half. Meanwhile, in a medium saucepan, combine sugar and vinegar.