My five-year-old recently selected some yellow beets at the market and insisted we cook them together. I couldn’t resist. I usually use red beets, so trying the yellow variety was a pleasant surprise. Roasting transforms beets into sweet, tender pieces with a depth of flavor that boiling or eating them raw rarely brings out. I like to serve roasted beets as a simple, nutritious side dish, and I often roast extra to use as a salad topper later in the week. This straightforward roasted yellow beet recipe highlights the natural sweetness of the beets — just a little lemon, olive oil, coarse sea salt, and fresh parsley are all that’s needed for a delicious result.
Crispy Pulled Pork Nachos with Pico de Gallo
Seriously Amazing Pork and Party Pico Nachos are an easy, crowd-pleasing twist on classic nachos. Crisp tortilla chips piled high with melted cheddar or Colby Jack, tender shredded pork carnitas, and a bright, fresh pico de gallo make a perfect combination of textures and flavors. This dish works as a hearty appetizer or a casual … Read more
