Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Cook up the spaghettini. Throw a handful of chopped zucchini into a pan and saute for a a minute or two. Heat up the beet puree in a pan, and then add the spaghettini, stirring to get the pasta to ...

Preheat the oven to 350 degrees. Place the beet on foil along with the onion. Drizzle 1 tablespoon oil over both, and season with salt and pepper. Seal in foil and bake for 11/2 hours or until beet is ...

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Looking for a protein and iron-rich immunity boosting paratha recipe? Give this simple and easy recipe a try, which is made with mashed paneer and beetroot puree. Packed with essential vitamins like ...

Heat butter slowly in a small sauce pan until it begins to brown. Remove from heat. Cook beet ravioli in salted boiling water until done, about 2 minutes; drain. Toss hot ravioli with browned butter.

Cook the venison: Preheat oven to 400 degrees. Season all sides of the venison with salt, pepper and the beet powder. (Be very generous with the salt; it is a very lean piece of meat and salt can help ...