Roasted Golden Beets and Spicy Beet Greens
A guest post from our customer Jenni!
These beautiful golden beets were amongst Samantha’s first solid foods, and she loved them. Back then, I baked and pureed them for easy spoon-feeding (and easy toothless eating), but now, we can all eat them like candy. (What?! That’s right. I said they taste like CANDY. Okay, not a Milky Way or anything, but they have a delicious sweetness that kids and adults are sure to like.)
This post (and this vegetable) is a two-fer; you’re getting two great recipes with one versatile veggie. They’ll taste nothing alike, and yet they’ll provide double the health benefits. Let’s get cooking!
Golden Beets Recipe
Wash and trim beets, then chop into small 1/2-inch cubes.
Line a baking sheet with foil and smear on some coconut oil to cover pan.
Toss beets in more coconut oil, and add salt and pepper.
Spread beets — not touching — out onto your pan and sprinkle fennel leaves all over for a little extra perkiness.
Bake 20-25 minutes on 400 F, turning beet cubes over once, mid-way through baking.
I purposefully let mine get a little brown around the edges because it makes them a bit more crunchy and flavorful.
Spicy Beet Greens Recipe
Wash and roughly chop beet greens, discarding stems.
Place 1 T. coconut oil in a small bowl, and add 1 t. cayenne pepper. (Let this sit for an hour or so.)
When ready to cook, heat coconut oil (with cayenne pepper) in a stainless steel sauté pan.
Add 1 large clove of minced garlic until heated through — about 1 minute.
Add greens and begin tossing with tongs so that all greens are covered with oil mixture.
Cook — continuing to toss — until greens are wilted — about 5 minutes.