Martha Stewart's method for roasting beets should be the default among home cooks. Instead of peeling raw beets with a peeler ...

Preheat the oven to 425 degrees. Mix together the salt and sugar in a small bowl. Cut 16 8-inch squares of aluminum foil, then use them to create 8 sets of two-ply foil squares. Place 1 beet on each ...

A little salt and sugar, a pair of vegetables whose sweetness is easily coaxed, and butter: That's all you need to roast the easiest unexpected side dish of summer. The combination works in the oven ...

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I especially like these beets served at room temperature. Roast the beets up to 2 days before serving. Then just peel and slice, drizzle and serve. If you want to dress them up, you can garnish with a ...

With a paring knife, cut the ends off the beets and trim any roots. Scrub the beets, cut each beet in half, and cut each half into 3 equal pieces. Place the beets in a large bowl and toss with the ...

Red and golden oven roasted beets shine in this fall salad at Edibles & Essentials. The dish, topped with arugula and microgreens, toasted pepitas, and pickled red onions, gets another flavor burst ...

The foil packets can also be roasted directly on the coals in a grill, which can take up to 1 1/2 hours, depending on the strength of the heat. Serve over couscous or alongside grilled meats. Preheat ...

A little salt and sugar, a pair of vegetables whose sweetness is easily coaxed, and butter: That's all you need to roast the easiest unexpected side dish of summer. The combination works in the oven ...