IIIIIIIIII know right? beets? beets are supa freaky. They are all this translucent purple jelly lookin’ thingy….that I always wanted to gag when the lunch lady served it on my nicely divided plate in grade school. I don’t think I could even ever bring myself to touch a beat let alone get close enough to smell it…or taste it.
But now I am reformed, and will eat a beet! Yes! Sam I am, I will eat a beet. I will eat in a box, and with a fox, and only if it is fresh. Don’t try to pass one of those canned beets on me. But a fresh organic beet, roasted in some spices tastes really oh soooo nice.
This is all pretty new to me- a couple of weeks ago I went to my model/superhealthy friend’s house (you can find her blog HERE, The Golden Natives) and she served me lunch. She asked, with a little mischievous twinkle in her eye if I liked beets. All I could say was— yes I’m an ignorant foodie who has never had the guts to try them. She served them to me with the yummy kale salad mix from Costco and I was so proud of myself for being so dang healthy! AND so proud that I honestly liked beets. They tasted a lot like a carrot too me. To which she replies “yeah, they are a root vegetable, so they taste pretty similar.”
So, naturally with all that pent up excitement I went out and made some of my own. I really liked how Sydney had made them, so I thought, since this is only my second time making them I would mix my carrot recipe with a similar glaze for her beets. All I really know is that she did a kind of a citrus glaze. So I did orange, lemon and because I always put a little honey (and butter) with my steaming carrots I did that here too.
Roast in oven, and they come out tender and perfectly delicious.
btw if you don’t get the whole “beets by des” thing, it was a pretty clever idea by my husband. but I’ll admit I had no idea who dre was…so check it out HERE
- 1 bunch about 3-4 small beets
- 4-6 whole carrots
- Juice of 1 Lemon
- Juice of 1 Orange
- 2 TBS Honey
- 1 TBS Olive Oil
- 1 tsp sea salt
Cut off both ends of beets and peel.
Peel and slice carrots.
In separate bowl mix lemon, orange, honey, olive oil, salt and honey together.
Place in baking pan, 9x13 pan and toss all ingredients together.
Cover with foil and bake in oven for 35-45 minutes or until fork tender