Get some ideas for Thanksgiving without a turkey this week. First up - a roasted chicken and autumn vegetable dish that puts most of dinner on a sheet pan and lets you relax while your oven does the work!
Another beautiful salad featuring roasted beets, shredded carrots, and toasted walnuts brings color, flavor, and texture to your winter table. Next time you roast a batch of beets, put this clever salad on your menu.
When the weather outside is frightful, make a gorgeous salad that will make you think of warmth. Packed with everything from shredded carrots and beets to beautiful tomatoes and crunchy pepitas, this salad wows all of your senses and brings so much color to your plate.
This versatile vegetarian dish can hold its own as a main course salad, sandwich or wrap filling, or even as a stunning topping for an early fall pizza. Everything from grilled halloumi and cauliflower to fresh tomatoes and basil and much more are in the mix.
A perfect salad to make within a day or two of roasting a big batch of beets, this one uses spinach as a foundation for everything from tangy apples to crunchy nuts and seeds to give you a salad that's anything but boring.
A beautiful and delicious appetizer that's sure to impress, this crostini features beautiful beets and two stunning cheeses. It's also drizzled with a balsamic glaze that is likely to change the way you present appetizers and salads forever. What I'm saying is please make this and enjoy it.
Wanting to eat healthier and bidding farewell to the holiday season aren't always compatible. Make healthy eating easy with a salad featuring roasted sweet potatoes and beets, tangy blue cheese, and crunchy sunflowers.
The secret ingredient is pureed beets and they transform a standard brownie cupcake into an amazingly rich chocolate treasure. Serve them on a pool of your favorite sauce, with a dollop of frosting or whipped cream on top, or just as is - they are amazing!
