The colder months of the year come studded with a variety of veggies, from ruby red beets to a range of cruciferous veggies, radiant carrots and bright leafy greens. While most take the traditional route of cooking with these seasonal delights, others like to raise the bar a notch higher and get ... Read More »

Ingredients 2 pounds beets, peeled and trimmed 3 tablespoons extra-virgin olive oil 2 plump cloves garlic, minced 1/2-1 teaspoon chopped fresh rosemary 1/2-1 teaspoon fresh thyme leaves (or 1/2 tsp. dried) 1 pound stemmed beet greens or spinach, washed thoroughly twice and coarsely chopped (8 tightly packed cups) Salt and ... Read More »