Mark Bittman is a New York Times columnist and cookbook author. He recently wrote a column called " Do Not Fear a Beet without Goat Cheese ." He breaks down the preparation of a raw beet salad. His ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

Fresh Red Beets—These are the star of our salad. They add a sweet, earthy flavor and a beautiful deep red color. Sweet Yellow Peppers—We love these for their crisp, sweet flavor. They add a nice ...

Chunks or frozen watermelon blitzed in a food processor make quick work of this summery dessert. While many roast or pickle beets, Caroline Barrett uses raw beets in a goat cheese-studded salad. This ...

Note: The red beets may "bleed" a little into the golden beets, so keep them separate until ready to dress. From Beth Dooley. In a medium bowl, gently toss the beets with the dressing and add the ...

Abigail Carroll talks about the history of the square meal in the US, Mark Bittman breaks down beet salad, and Community Seafood discusses its Santa Barbara fishery. Scott Conant is a judge on Chopped ...