In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Preheat the oven to 350 degrees. Place the beet on foil along with the onion. Drizzle 1 tablespoon oil over both, and season with salt and pepper. Seal in foil and bake for 11/2 hours or until beet is ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on the inside and lightly crisp on the edges, with a flavor similar to chard ...

From a culinary perspective, beets offer a two-one punch. Their bright pink color can brighten up the simplest of dishes, while their earthy sweetness complements myriad ingredients. However, their ...

Cook up the spaghettini. Throw a handful of chopped zucchini into a pan and saute for a a minute or two. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to ...

Cream cheese 150 g Chives q.b. Extra virgin olive oil q.b. Fine salt q.b. Black pepper q.b. To prepare the beetroot crackers, peel the pre-cooked beetroot and place it in pieces into a blender (1).

A commenter on my post from a few weeks ago asked for the recipe for the beet cake that actually worked, and I’m glad to provide it. For this one I used about half a cup of beet puree and half a cup ...

Beetroots are a powerhouse of nutrition. From boosting immunity to improving blood flow and pressure, they play many roles in helping us lead a healthy lifestyle. Often referred to as a vibrant, ...