164 feet recipes

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

This is totally delicious, the baby spinach leaves wilt just the right amount in this warm winter salad.

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

A delicious soup that is easy to make and will open you up to new flavors.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Beet and Cucumber Salad with Orange Dressing recipe

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

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Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig's foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.

The delicious combination of herring and beet makes this salad a winner!

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Vegan vegetable pasta dough kneads semolina flour with pureed carrots, beets, spinach, or tomato juice for natural color. No eggs needed, made by hand, food processor, or bread machine.