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My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Ingredients: beets, onion, eggs, sugar, vinegar
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Making maror for your Passover Seder is a cinch (even though it can be just a tad dangerous). Let me explain... While DIY maror is a lot of fun, be sure to proceed...
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
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A staple in the Middle East, pickled turnips - dyed pink with beets - are the perfect addition to many dishes or wonderful on their own.
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Get Crispy Chicken Strips With Salad Recipe from Food Network
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Delicious, fresh, and summery, this recipe pairs marinated and grilled flank steak with a spicy-sweet Thai mango salad, perfect for dinner.
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The sweet and tangy salad duo gets warm and toasty.
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Seattle chef Ethan Stowell uses beets two different ways in this recipe. He roasts some of them, giving the salad a sweet flavor, and he thinly shaves the rest for a fresh, earthy crispness.
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This recipe combines two Southern favorites, pimento cheese dip and collard greens, into one easy side dish.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.