Add Yahoo as a preferred source to see more of our stories on Google. These delicious recipes are just the beginning of the wonderful things you can do with the planet’s most exuberantly hued root.

Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Preheat the oven to 400°. Brush the beets with olive oil. Spread the large beets in ...

This beet and cucumber salad combines crisp vegetables with a tangy balsamic dressing for a refreshing, flavor-packed dish.

Roasted multicolored beets tossed in a bright lemon-ginger vinaigrette create a vibrant, nutrient-rich salad that’s as ...

These highly-rated dishes feature chickpeas cooked into curries and stews, tossed in tangy salads and simmered in skillets ...

Chef Kevin Nicholls of Grand Street Cafe shares the recipe for their Beet Salad with Roasted Beets and Champagne Vinaigrette. Toss the arugula with the champagne Vinaigrette and put on the desired ...

This vibrant no-cook beet and lentil salad features a tangy dressing of pomegranate molasses and orange, complemented by ...

"Cabbage is a hard sell on restaurant menus, so it's very underutilized but a great vegetable," says chef Craig Koketsu, of New York City's Quality Bistro. "This salad is sweet, salty, savory, and ...

Over the years as a chef, I’ve become fixated with understanding the intricacies of various ingredients, but I’d never given horseradish a second thought until fairly recently, when I became obsessed ...

Cooking is a creative endeavor — an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That ...