Preheat oven to 425 degrees. On jelly-roll pan, toss beets with 2 teaspoons oil and ¼ teaspoon salt. Roast 20 to 25 minutes or until just tender. Beets can be refrigerated up to 2 days. Meanwhile, in ...

We just wanted something simple and light for dinner, and what better way to do that than with a salad with crispy Belgian ...

1. In a small bowl, combine the mayonnaise with the lime juice and zest; season with salt and pepper. In a large bowl, mix the herbs with the endives. Add the dressing, toss and garnish with the chive ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. We are quickly approaching holiday gathering ...

In 12-inch skillet, toast coconut on medium 2 to 4 minutes or until golden, stirring occasionally. Remove from heat and cool completely. (Coconut can be kept at room temperature in an airtight ...

Every three to four months, I hit the wall with my usual salad greens and get suddenly consumed by an intense craving to bite into crisp, succulent endive. I sprint to the store, fantasizing along the ...

Per serving: About 454 cal, 20.5 g fat (3 g sat), 77 mg chol, 566 mg sodium, 36 g carb, 17 g fiber, 15 g sugar (0.5 g added sugar), 37 g pro We may earn commission from links on this page, but we only ...

Ruby Red grapefruits bring more to this endive and pistachio salad than color and flavor. Grapefruit's benefits include vitamin C to boost the immune system and work as an antihistamine. 1. In a large ...

Honey-coated pistachios add crunch and contrast nicely with the tangy mustard dressing. Low-fat mayonnaise works fine here. The nuts can be prepared a day in advance and stored in an airtight ...

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted ...

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