Refrigerate greens separately in a sealed plastic bag ... Bake at 400, covered, until tender, 40-45 minutes. Beets cook ...

Place pan in oven and cook until onions are tender ... Add the chiogga and red beets to the greens with 1/4 cup of the olive oil and heat the beets. Add the golden beets and cipollini onions ...

It is an homage to the jarred pickled beets and green bean salad she ate as a kid ... She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks ...

"Beets can be prone to drying out, so the extra moisture in the crisper drawer can help keep them moist and fresh for longer," says Emilie Berner, chef-instructor of plant-based culinary arts at the ...

Otherwise, cook your beets (boiled, roasted, etc.) and mix together your marinade of choice ... If you're making an ...