Golden Beets and Spicy Beet Greens

Golden Beets and Spicy Beet GreensPeople seem to avoid cooking beets like the plague — probably because they look like they’ve just suffered through it by the time they’re finished trimming beets and have blood red/purple stains all over their arms and clothes — which is why golden beets are such a treat! Plus, they contain all the same health benefits like fiber, potassium, and calcium.

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

  • Golden BeetsWash 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

    • Spicy Beet GreensWash 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.

Spicy Beet  Greens

  • 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.

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in Baby / Toddler Recipes, What's Cookin' at the Smith's [Recipes] and tagged , . Bookmark the permalink.

1 Response to Golden Beets and Spicy Beet Greens

  1. Pingback: Baked Mahi-Mahi with Dill, Onion, and Tomato | The Reformed Couch Potato's Blog

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