It’s 4:45am and we just finished a battle with a stomach thing that Bryce seems to be conquering. She woke up out of the blue complaining of a stomach ache a couple of hours ago, drank some water and all hell broke loose. Poor thing. This means a work from home day and lots of juggling to do come 8am. We’ll be loading up on electrolytes when she wakes and I’ll be making her some ginger tea with a little bit of honey. Ginger is such a cure-all.
I steam roasted some golden beets this week that I’ve been nibbling on each day. I’ve always been a fan of beets, even the canned variety that I was raised on back in the day. My grandmother used to include them in relish trays that she would serve up when we all gathered for early Sunday dinners. My sister and I used to race for the beets along with the black olives — you know, the ones that you can stick on the tips of your fingers and play alien games? I thought you might!
Later in life fresh beets became more available and I really started to enjoy them in all of their diverse colors and glory. My favorite is the golden beet. It’s a little sweeter and has a milder earthiness than its purple sibling. The health benefits of beet roots are incredible not only for your heart and your liver, but the beet greens have been found to offer protection against coronary artery disease and stroke, lower cholesterol and have (insert arm-pump) anti-aging effects!
Look here to see a complete nutritional breakdown, courtesy of Self magazine.
Aren’t these pretty? While beets will stand up to lots of different cooking methods my favorite way to eat them is by way of roasting. This time I put them in foil, drizzled a small amount of olive oil on them, seasoned them and then sealed the foil so they would basically steam.
I use high heat so they caramelize slightly in the foil which is deelish.
This is a great salad and one that we make over again. Don’t forget to use the beet greens if you have them (I didn’t this time, hence the spinach.) The golden beet is the only variety that I’ve gotten Bryce to eat, coincidentally.
Golden Beets with Spinach and Hazelnuts
2-3 large Beets, Peeled and cut in a large dice
1 tsp olive oil
small palm full of hazelnuts, raw or toasted (or walnuts)
Spinach greens for salad base
herbed goat cheese, as much as you would like
(Simple Lemon Vinaigrette)
2 tbsp lemon juice
¼ c olive oil
salt + pepper
Preheat oven to 450. Put the diced beets in foil, drizzle with the olive oil and season with salt and pepper. Close the foil making a pocket, leaving room for air inside so the beets can steam. Put them in the oven on a sheet pan for about 20 -30 minutes. The larger the beet chunks the longer the cooking time.
Make the vinaigrette, or use what you have in the refrigerator. Assemble the spinach and top with the beets, cheese, hazelnuts and dressing.
Have a fantastic day!