Could it be a conspiracy? Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world? That lunch would be a salade composee. Think of ...

Red velvet cake has traditionally been made with red food coloring. The U.S. Food and Drug Administration recently issued a nationwide ban on artificial food dye Red 3. This recipe for Healthful Red ...

Everyone always oohs and ahhs when the turkey is brought out to the table. But that’s not usually the case with the side dishes. (Poor green-bean casserole.) This recipe for beet and potato roast is ...

This recipe offers an opportunity to put sustainability on your table, making use of every bit of a beet, save its thin skin.

The jalapeño and cumin in the zhoug bring out the sweet, earthy flavor of the beets, and the cardamom plays well with the citrus in this light and simple meal. Wrapping the beets separately to roast ...

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 ...

Whether or not you make official New Year's resolutions, January is a good time to reset, to swing the pendulum of indulgence back to the center. This appetizer salad is full of exactly what your post ...

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If you've never made a red velvet cake, try today's recipe. It gives the sweet indulgence a healthful spin. Our red velvet cake is made with beets (yes, beets), fat-free Greek yogurt, whole-wheat ...