For a while now, I’ve wanted to introduce beets to my daughter. The only problem is that she’s at the stage where she does not want help eating – she would much rather feed herself. I love her independence, but not the mess she makes!
The other day I was in my grocery store and noticed that they had golden beets for sale. And I knew this was my opportunity to introduce this wonderful vegetable to her without worrying about the red stains you get from regular beets.
I decided that I would use these beets in my roasted beet salad – a salad that I can never make enough of, no matter how many times I double the recipe! When I gave this to my daughter to try, she loved it too. The best part? This is another recipe that with a minimal amount of effort, you get a stellar side dish!
Hands on time: 15 minutes
Total time: 1 hour
- 8 beets (any type)
- 1 Tbsp extra virgin olive oil
- About 1 tsp of salt
- About 1/2 tsp of pepper
- 1/2 cup of feta, crumbled
- 2 green onions, thinly sliced
- 1 lemon
- Preheat oven to 400 degrees
- Chop both ends off the beets, peel, and cut into 1/2 inch pieces (I usually get 12 pieces per average sized beet)
- Line a baking tray with aluminum foil (for easy clean up).
- Place beets on the tray and drizzle with the olive oil about 1 Tbsp, but it doesn’t have to be exact. You want enough to lightly coat the beet pieces, but not to fry them.
- Sprinkle salt and pepper over the beets and mix to make sure all sides of the beets are coated.
- Place beets in the oven until tender (about 40 minutes).
- Once beets are done, place them in a bowl. Mix in crumbled feta, sliced green onions, and the juice of ½ a lemon. Taste and season with more salt, pepper, and/or lemon juice if desired.