Made with beetroot puree and stuffed with sweet potato filling, this one makes for a nutritious breakfast that can be packed ...

Don’t throw away beet stalks. This zero waste recipe uses the tops of the beet root plant. When roasted, they turn tender on the inside and lightly crisp on the edges, with a flavor similar to chard ...

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 ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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 ...

A ghoulish dismembered goat cheese hand has hints of onion-dip deliciousness with the addition of ground nigella seeds. (Along with black peppercorns, they also tint the dead limb a ghastly gray.) The ...

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 ...

Roast beets in a 375-degree oven for about an hour or until completely cooked. Turn off oven and let beets sit in the oven for another half-hour, then refrigerate until completely cool. Once cooled, ...