In a small bowl mix the vinegar with the sugar and salt and pepper, and drop the raw beet batons into the marinade. Ten minutes are fine, half an hour is better. Turn over every now and then.

1. In a small bowl, whisk together the vinegar, salt, a pinch of pepper, mustard, and honey. 2. Gradually whisk in the oil ...

This beetroot & barley salad is great on its own but also works well with a serving of grilled shrimp, tofu, chicken, or lean pork on top. It’s an excellent source of protein, fiber, iron, and ...

Heat the butter in a large skillet, add artichokes and garlic, and sauté until the artichokes are golden brown. Remove from heat, and toss with the tarragon. Put the arugula in a shallow bowl ...

It consists of a simple fig and mozzarella base baked to golden brown perfection, then piled high with prosciutto and arugula salad. Get Ree's Fig and Arugula Pizza recipe. These mini crois ...