Our distaste for beets began at an early age. Quickly passing by the small stainless bin of sliced, soggy looking veggies that were floating in who-knows-what every time we came across a salad bar with our parents. Jess used to call them “purple circles” and all she knew about them is that she did not want to be anywhere near them. Emily somehow avoided them for her entire childhood, knowing she wasn’t interested all along.
However a few months ago our Aunt Julie said she found a recipe for red and golden beets and “couldn’t get enough of them” … we’ve been hooked ever since.
Put those canned-beet-memories out of your head and give roasted beets a try. High in fiber, low in fat and just 74 calories per cup, these tasty root veggies deserve a second chance.
1 bunch red beets
1 bunch golden beets
2-3 tablespoons olive oil
Salt and pepper to taste
1 cup feta cheese crumbles
Preheat oven to 400 degrees
Remove stems and tips and peel beets
Dice beets into 1″ cubes
In a large bowl, toss beets in olive or coconut oil, fresh ground pepper, and salt
Spread evenly on foil lined cookie sheet and roast until tender … about 30-40 minutes
Top with goat cheese crumbles (we prefer feta) and serve as a side or on a salad.