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LJWorld.com weblogs Eat Your Vegetables

Dreaming of June with beets

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Can't hardly wait until these are local beets...stupid winter.

Can't hardly wait until these are local beets...stupid winter. by Sarah Henning

I’ve been in the mood for beets lately. Like lots and lots of beets. Maybe it’s just my appetite’s way trying to get me to think warm thoughts. You know, because the local beet crop will kick in in June.

Ah, June.

Do you guys remember what June feels like? All warm and sunny and pretty?

Very much unlike what’s going on right now, unfortunately.

Luckily, roasted beets are earthy and hearty in ways that make them especially delicious in the dead of winter. Sometimes, I just eat them straight. Sometimes I roast them with other vegetables and a balsamic dressing. But lately, I’ve been roasting them without oil, letting them cool and then tossing them into salads. (For the roasting, I’ve been using this method I mentioned back when local beets were a thing.)

I usually like to have my roasted salad beets with other root vegetables like sweet potatoes. But one night when we were out of sweet potatoes (oh, the horror), I made a salad from a few random things we had on hand for the kiddo’s dinner.

I believe we paired this with leftover spaghetti squash (which clearly wasn’t memorable enough for me to photograph), and the dinner as a whole was hearty, delicious and extra healthy thanks to all the good extras the beets added to the show.

Beet and Spinach Side Salad

1 cup roasted beets, chopped

Hilary’s Eat Well mini veggie burgers (I posted about them here)

2 hard-boiled eggs, sliced (optional)

Baby spinach

Olive oil and balsamic to taste

Bake the veggie burgers about 400 degrees for 18 minutes on a parchment-covered baking sheet. Divide spinach and beets among two bowls. Top each bowl with burgers (pulled into quarters), egg slices, if using, olive oil and balsamic vinegar or dressing of your choice. Enjoy.

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