Preheat oven to 375 degrees. Line a rimmed baking pan with aluminum foil. Cut green tops from beets and discard. Wash beets and place on aluminum foil. Drizzle with olive oil and toss to coat well.

Add Yahoo as a preferred source to see more of our stories on Google. From the editors and writers of Food & Wine Magazine. / Credit: Food & Wine This gorgeous, colorful salad takes late-winter ...

Over the years as a chef, I’ve become fixated with understanding the intricacies of various ingredients, but I’d never given horseradish a second thought until fairly recently, when I became obsessed ...

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That ...

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Robby Lozano, Food Stylist: Isabelle Easter, Prop Stylist: Keoshia McGhee. Golden beets take on a melt-in-your-mouth ...

Growing up, I thought beets only came from a can and were only ever offered at the salad bars of the 1980s and '90s. My mother would gather up her iceberg salad with Thousand Island dressing, canned ...

These vegetarian beet Reuben sliders capture all those essential Reuben flavors, from the Russian dressing to the caraway ...

This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so ...