Author: Merritt Watts
Author: Susanna Hoffman
Nut oils have that same combination of earthy and sweet as root vegetables, which makes them the dream team. With the creaminess of burrata, it's just out of this world.
Author: Paul Kahan
Author: Katie Brown
Author: Roberto Santibañez
Author: Michael Lomonaco
This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as...
Author: Gordon Hamersley
Smaller beets are ideal for this since the rounds will fit neatly on the end of a fork.
Author: Rebecca Collerton
Author: Amelia Freer
Author: Tina Miller
Author: Teresa Parker
Author: Nika Standen Hazelton
Author: Alon Shaya
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
Author: Joshua McFadden
Author: Marlena Spieler
Author: Colleen Patrick-Goudreau
Author: Selma Brown Morrow
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Alain Cohen
It's a shame you don't often spot people grilling carrots, because they also grill beautifully, developing a char that balances out their sweetness.
Author: Gregory Gourdet
Author: Ron Suhanosky