1 large red beet (or 2 small red beets) 4 apples 1 tablespoon lemon juice 1 tablespoon honey salt (to taste) Wash the beet and peel if desired. (If you peel the beet it will taste less earthy.) Grate ...

Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

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 ...

Next time you dress a salad with olive oil ... Whisk in oil to form an emulsified dressing. Pour over beet-apple-cabbage mixture and toss to coat. Transfer to serving bowl and sprinkle with ...