Beets Your Kids Will Eat! Honey Roasted Beets Recipe
We made this beets recipe for Valentine's Day and though it's an old favorite, it is one that I keep coming back to because it is a great way to get kids to eat this very earthy tasting veggie. Beets are incredibly healthy, easy to grow, and often inexpensive and they are worth trying to incorporate into your meal plan if even just a few members of your family like them.
These are no ordinary pickled or boiled beets though, which don't suit everyone's palate. I love beets prepared in different ways but our children... not so much. This recipe though is something of a hit, because they are soft and sweet with a crisper texture on the outside and a soft tasty inside.
Give them a try, and let me know what you think!
These are no ordinary pickled or boiled beets though, which don't suit everyone's palate. I love beets prepared in different ways but our children... not so much. This recipe though is something of a hit, because they are soft and sweet with a crisper texture on the outside and a soft tasty inside.
Give them a try, and let me know what you think!
Ingredients:
2 bunches of beet root (about 6 beets)
2 bunches of beet root (about 6 beets)
1/2 tsp kosher salt
1-2 tbsp olive oil
1-2 tbsp olive oil
1 tbsp red wine vinegar
1 heaping tbsp of honey
1 heaping tbsp of honey
optional: goat cheese
Directions:
1. Preheat oven to 400F
2. Remove the stems and leaves from your beet root. You can save and cook these separately, or you can use them in soup stock*
3. You can choose to peel your beets or just wash them well. I keep the skins on usually because they are healthy and don't bother us, but if you are making this for company you might want to peel.
4. Chop your beets into rough cubes about this size:
2. Remove the stems and leaves from your beet root. You can save and cook these separately, or you can use them in soup stock*
3. You can choose to peel your beets or just wash them well. I keep the skins on usually because they are healthy and don't bother us, but if you are making this for company you might want to peel.
4. Chop your beets into rough cubes about this size:
5. Pour the honey, oil, salt, and vinegar onto the beets and toss them so that they are fairly evenly coated.
6. Put them on a baking sheet or other oven safe dish where they can spread out, and put them in the oven.
7. They are ready when the edges start to darken and the beets are fork-soft. The ones in this photo are just slightly overcooked, but were delicious anyway
6. Put them on a baking sheet or other oven safe dish where they can spread out, and put them in the oven.
7. They are ready when the edges start to darken and the beets are fork-soft. The ones in this photo are just slightly overcooked, but were delicious anyway
8. Once they are done, remove them from the oven. If you are serving them with goat cheese, allow them to cool for 10 min before mixing your cheese in. Enjoy!
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* If you do not do so already, I highly recommend keeping a container in your freezer (even a freezer bag works) of leftover vegetable bits that you can use when you make soup stock. You can even make a hearty vegetable stock just from these leftover bits.