Search Results (1,019 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Fresh flavors and an appealing look enliven this dessert.
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Get Vanilla Ice Cream with Flambeed Fresh Mincemeat Recipe from Food Network
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With hominy and jalapeño.
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This easy Irish soda bread gets its rise from baking powder, baking soda, and buttermilk. It contains golden raisins.
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A simple vinaigrette dresses this salad with olives, avocado, beets, and goat cheese for a delightful way to use your garden harvest of arugula.
cooking.nytimes.com
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
cooking.nytimes.com
The Greeks serve this dish as a salad, and it’s one that I never failed to order at lunch when I spent 10 days on the Greek island of Ikaria, known for the longevity of its population If you want to make a meal of this, serve the greens and beets with a whole grain, like barley or quinoa The authentic dish includes much more olive oil than this one
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe from Food Network
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Get Natural Dyes for Easter Eggs Recipe from Food Network
Ingredients: beets, onion, turmeric, cabbage, coffee