This recipe involves a colorful mix of quinoa and beets with a tangy smattering of blue cheese (optional), followed by a ...

Boil the greens in the beet water until just wilted, 3 to 4 minutes. Drain well in a colander, then squeeze out as much water as possible. Coarsely chop and place in a shallow salad bowl.

Trim the beet greens, leaving about 1 1/2 inches of stem on the beets. Do not trim the root. Gently wash beets under cold running water to remove dirt. Don’t scrub or mar the skin.

To make the salad: Combine the sauerkraut, beet stems, shallot, herbs and olive oil in a bowl and mix. Season with lemon juice, salt and pepper, then serve with fresh picked herbs on top.

Easy Cold Pasta Salad Recipe Truthfully, we usually cook more pasta than we need for a single meal, coat it lightly in olive oil after it is drained and then keep it, cold, in a reusable container ...

In the event you don't work in Midtown Manhattan or can't handle the throngs during peak lunch hours, here's a Little Beet winter salad recipe from Becker that you can make at home. No waiting in ...

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.

Make the salad: Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing.