The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room ...

Enter Chef Elizabeth Willard, founder of The Pickled Beet, South Florida’s award-winning gourmet chef and culinary services company. With a mission to help people heal through food, Chef Liz is ...

Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.