A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity ...

1. Heat oven to 400 F. Grease an 11-by-15-by-1-inch sheet pan. 2. Wrap beets in foil and cook for about 40 minutes or until tender. Let cool then peel and puree in a food processor. 3. Mix oil, sugar ...

To prepare the sweet beetroot cake, start by removing the outer skin of the already cooked beets (1) and cutting them into cubes (2). Then transfer them to the immersion blender cup (3), add a drizzle ...

21/4 cups raw beets, grated and squeezed of excess juice 1 cup walnuts, toasted and chopped, plus more to garnish 1. Preheat oven to 325 degrees. Line a half-sheet pan (18-inches by 13-inches) with ...

A commenter on my post from a few weeks ago asked for the recipe for the beet cake that actually worked, and I’m glad to provide it. For this one I used about half a cup of beet puree and half a cup ...

I have to confess that the idea for this recipe began with the name. I wanted to make something that I could call a Heartbeet cake, so I created a recipe that uses the lowly beet to add a gorgeous red ...

Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.

In a mixing bowl, sieve 1 cup whole wheat flour, 2 tbsp cocoa powder, 1 tsp baking powder, 3/4 cup jaggery powder, and a pinch of salt. In another bowl, add 1 cup grated beetroot, 1/4 cup milk, 1/2 ...