People 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
- 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.