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Ina Garten is spilling the beans about comparisons between her and former friend Martha Stewart. The Barefoot Contessa opened up to Oprah Winfrey on the latter's new "Oprah Podcast" about the ...
Martha Stewart's Salmon Salad with Sugar Snap Peas, Eggs and Potatoes by Martha Stewart This fresh, protein-packed salad features seared ssalmon, jammy eggs, baby potatoes and snap peas.
Want to make Beet Salad with Tangerines? Learn the ingredients and steps to follow to properly make the the best Beet Salad with Tangerines? recipe for your family and friends.
Want to make Beet-and-Apple Salad? Learn the ingredients and steps to follow to properly make the the best Beet-and-Apple Salad? recipe for your family and friends.
Just some of the cooking queen's greatest hits. Home & Garden. Lighter Side
Preheat the oven to 350°. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them. Meanwhile, in a small bowl, cover the onion slices with the vinegar.
Let cool, then peel the beets and cut them into 3/4-inch dice. 2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
Divide the arugula between 4 salad plates. Divide the roasted beets evenly between the 4 plates. Add some red onion to each serving, pulling apart the half-rings and scattering the onion over the ...