Name: Star Salad: Mixed Beets and Avocados
Yield: Makes 4 servings
Ingredients: 5 to 7 medium-sized mixed beets; 1 avocado, diced; 1/2 medium-sized fennel bulb, thinly sliced; 1/4 medium-sized red onion, thinly sliced; 10 to 15 fresh mint leaves, finely shredded; 1/8 cup fresh lime juice; 1/2 cup extra-virgin olive oil; Mixed greens

Actress Bridget Moynahan is fueled both by stardom and foods that keep her in top form. "I love beets," Moynahan says. She can get her fix with this dish from Axe, her healthy eatery of choice. Pick up organic fixings at a farmers' market and enjoy!

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.