
Moroccan Beetroot and Cumin Salad, made with purchased, cooked beets, this is the perfect winter salad - or side dish

Fresh produce was the inspiration for this recipe—beets, potatoes, onions, thyme and dill—all ingredients that we picked in our garden! .

You can use fresh, cooked beets, or canned or frozen with no seasoning for this easy soup.

SERVES 4 2 cups (280 g) coarse bulgur wheat I large beet, coarsely grated (I used roasted beet) 1/2 cup (60 g) chopped walnuts, toast.

Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty.

I don't know how this happened but until very recently I had never had a beet.

Did I mention that I like goat cheese with beets? I decided that we could go a week or two without puff pastry….

The vibrant color of these Honey-Lemon Glazed Golden Beets make a big statement on the dinner table! The honey-lemon glaze adds a savory-tangy goodness.