This salad is visually beautiful with the deep, summer, jewel tones of beets, cherries and peaches. It celebrates August’s colorful, juicy bounty! The burrata is so inviting and creamy on top, ready ...

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The recipe calls for more greens than you might get from a single bunch. But if you have lots of beet greens on hand, feel free to use 10 ounces (8 lightly packed cups) and skip the addition of ...

3 to 5 pounds fresh whole beets, about 3 inches in diameter, washed 2 cups granulated sugar 2 cups white vinegar 1. Place beets in large pot; cover with water. Cook 30 minutes or until fork-tender.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. SPRING SALAD WITH BEETS, PROSCIUTTO AND CREAMY ONION DRESSING Yield: 6 servings 1 teaspoon plus 1 tablespoon extra-virgin olive ...

Beets are prone to staining, but you can avoid that entire ordeal with a few simple tricks next time you peel them. Here's ...

Drain the beets, reserving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan with the reserved liquid and the remainder of the ingredients. Mix well and cook for 3 minutes over ...