If you're a beet person who just never seems to get around to actually eating them, this is the simple prep method you need.

It involves boiling beets, peeling, cutting, and marinating them in a tub in your fridge until you're ready to use (or snack on) them.

Creamy whipped feta on a platter, topped with tangy marinated beets, crunchy pistachios, a drizzle of honey, fresh dill, and a little heat from red pepper flakes. It looks impressive. It tastes amazing too.

This recipe starts with golden-seared cabbage wedges braised low and slow in a creamy, garlicky, sun-dried tomato sauce until they're fall-apart tender and soaked all the way through with flavor.

It's rich. It's cozy. It’s a vegetable dish giving main character energy and we’re so here for it.

Beautiful, tasty, rustic. This is one of our all-time favorite carrot recipes. Honey-roasting brings out everything that makes carrots special: their natural sweetness deepens, the edges get caramelized, and the warm spices tie it all together.

This easy arugula salad is perfect for the cool days of spring and fall and comes together in just 15 minutes. You’ll even have extra maple dijon dressing to use later in the week on other salads, in sandwiches, or as a quick marinade.

This Asian-inspired carrot salad is crunchy, bright, a little spicy, and easy to adjust to your own tastes. It works as a side, over rice, or next to your favorite protein or tofu.

An adaptable one-pan salmon and lemon orzo dinner that works with spinach or arugula and feels special without being complicated.