Beets are one of those ingredients that people either love—or think they don’t like. If you’ve only had them boiled and plain ...

For this recipe, I boiled the beets until I could pierce them with a fork. Then I left them to cool off until I could peel them. While it might look complicated, this is a very simple salad to ...

1. In a small bowl, whisk together the vinegar, salt, a pinch of pepper, mustard, and honey. 2. Gradually whisk in the oil ...

Bring everything to a boil, then lower the heat to a simmer. Let it cook for about 20 to 30 minutes, stirring occasionally, until the beets are soft and fork-tender. You’ll be tempted to taste ...

Drain the onion slices and add to the spinach along with the tangerine, grapefruit and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.

Top with roasted beets and cut oranges. Crumble goat cheese into small pieces and add to the salad. Pour over desired amount of dressing and toss to coat. Recipe serves six. To report a correction ...

Aujasya by The Leela brings to you valencia orange segments and herb infused feta cheese layered over thin slices of beets. Topped with rucola and toasted walnuts, this salad is a delightful mix of ...