Golden beets don’t “bleed” when cut, as the more familiar red beets do. Their flavor is slightly milder than the red, perhaps not as robust, but their sunny color and non-staining habits make them ...

Beets can be sweet, earthy, and irresistibly tender when roasted right. From choosing golden varieties to avoid stains, to pairing them with creamy cheeses and bright acids, there’s a method for every ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

On the face of it, beets are extroverts. Their very veins run magenta, red and gold. The roots come from the same high palette. When the hue is purple or red, which it so often is, then they are not ...

Beets of all varieties (red, gold, striped Chioggia) are the sweetest member of the vegetable kingdom. Their natural sugars work almost like an antifreeze, lowering the freezing point of water in the ...

Some cooks and diners shy away from beets because of the legitimate fear that the vibrant red juices will stain anything they come into contact with. Golden beets, equally vibrant but far less ...

You can use red beets if golden beets are unavailable for this farfalle recipe, but your pasta will turn pink. Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, ...

This Golden Beet Salad is a lovely way to showcase golden beets. Roast them until tender, then combine with Tuscan kale, dates, and almonds in a white balsamic vinaigrette. Beets are such an ...

Note: You can vary the vegetables in this creamy cream-free soup and play with the seasonings, too. A dollop of whole-milk yogurt can give it a silky body, if desired. The soup reheats beautifully; ...