1 14.5-ounce can butter beans, rinsed and drained 2 cloves garlic 1½ tablespoons tahini 1 -2 lemons, juiced Boil the beet until tender, then cut into wedges. Heat the olive oil, balsamic vinegar, salt ...

This dish is so tasty that it’ll likely win over even the most dubious beet eaters. Tart sherry vinegar balances the naturally earthy sweetness of the beets, and crisp minced raw shallots pair well ...

Preheat an oven to 400 degrees F. Place the beets in a glass or ceramic baking dish. Cover with olive oil and water. Bake until a tester easily passes through the beets, about 1 1/2 hours. Let cool.