Search Results (210 found)
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Canned beets makes this a no-fuss salad to whip up. The sweet and sour dressing is heated and poured over the beets and diced red onion, and then it's popped into the refrigerator to chill.
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Toss beets, watermelon, and cilantro together with a vinaigrette dressing for a refreshing summer salad.
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Beets and goat cheese give this hearty muffins a savory and colorful flavor. Serve with a pat of butter.
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A little bit of crisp white wine brings out the sweetness of the dried figs which highlight the earthy flavors of beet greens in this simple side dish.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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Get Roasted Beet Salad with Walnuts and Goat Cheese Recipe from Food Network
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Get Rainbow Deviled Eggs Recipe from Food Network
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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This tropical pink-tinged juice gets its zing from pineapple and a bit of fresh ginger!