This salad is usually good for 4 servings when you’re having a holiday meal, meaning there are plenty of other dishes. But if you’re making this for a weeknight dinner it might maybe be 2-3 ...

Then you’ll toss that warm barley with the arugula until the greens are slightly softened. You’ll add in the rest of the ingredients, beets, strawberries, and walnuts. The salad gets divided ...

Sprinkle with salt and pepper and roast in a 350 degree oven for about 20 minutes, or until beets are dark red and tender.

Collard greens become perfectly tender for this salad when thinly sliced and massaged with vinaigrette, then tossed with tart cherries, Manchego cheese, and quick candied almonds. Julia Levy is an ...

If you love roasted beets, don’t toss the leafy greens attached to the roots—they’re super-nutritious, contributing magnesium for muscle health and vitamins A (a vision supporter ...