This recipe offers an opportunity to put sustainability on your table, making use of every bit of a beet, save its thin skin.

Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut ...

In a bid to minimize waste in his East Hollywood restaurant, Fountain Grains & Greens chef-owner Aric Attebery loves to cook beet greens. The leaves of the root vegetable often get discarded, but when ...

Combine the root with its earthy-tasting greens, crumbled goat cheese and penne By IVY MANNING Special to The Oregonian I love it when a trip to the farmers market inspires me to create a new dish. On ...

Add Yahoo as a preferred source to see more of our stories on Google. These three methods for cooking beets are straightforward, low on prep work, and extremely forgiving. Especially if you’re boiling ...

IN SEASON: The veggie's sweet earthiness and its nutritious tops add color and value to many a winter meal By PETE PETERSEN Special to The Oregonian In these days of coupon clipping and penny pinching ...

Toss the onions with vinegar nearly to cover and refrigerate until needed. They will turn bright pink. Discard the beet stems and any leaves that are yellowed or wilted, wash the rest, and steam until ...

Add Yahoo as a preferred source to see more of our stories on Google. All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our ...

I came home from the farmers market the other day with a large round loaf of sourdough bread, tiny potatoes, a few onions and a bulb of fresh garlic. Oh, and a big bag of beet greens. Vendors at the ...

All products featured on Epicurious are independently selected by Epicurious editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. In the past ...