INGREDIENTS: 3 lb. beets, greens removed 2 tablespoons olive oil 1/4 cup water 1/2 cup balsamic vinegar 3 tablespoons brown sugar 1 bunch watercress, washed and stemmed 4 ounces blue cheese, crumbled Salt and freshly ground black pepper 1/2 cup toasted walnuts or pecans, if desired (optional) METHOD: Preheat the oven to 400 degrees F....Read More

Celery root, also known as celeriac, has to be one of the gnarliest, ugliest, roots we eat. In spite of its lack of physical beauty, when it comes to flavor it can charm. A lighter flavor than branch celery, it still has that fresh green quality that branch celery brings to the table. This salad...Read More