Beets are definitely a loved vegetable in our household. They can certainly be messy, oozing their pink colored juice all over my fingers, the cutting board and more. But there’s something beautiful in pink stained hands.
While beets are high in natural sugars and people can actually use beet sugar to make desserts, the sweetness makes it an easy vegetable for kids to enjoy. But they don’t even know that loaded within the vegetable is many health benefits.
- Vitamin C
- Vitamin B6
Many tout it’s benefits against cancer, heart disease, improving immune system functioning, respiratory benefits, decreasing macular degeneration, and supporting liver function.
There are many ways to prepare beets. They can be served as an addition to a salad, as a salad themselves, juiced, roasted, grilled, and so many other ways.
This recipe is one of our favorites because of it’s simplicity (and I’m all about simple!).
Sometimes I’ll add some spinach at the very end too. The spinach will wilt from the heat of the beets and doesn’t need to be added till the beets are done cooking.
- 3-4 beets depending on size
- 2-3 tbs of balsamic
- 1-2 tbs of olive oil
- 1/4 cup of feta or goat cheese
- Salt and Pepper as desired
- 1 cup of spinach (optional)
Toss chopped and peeled beets with balsamic and olive oil. Roast at 350* for approximately 30 minutes or until desired softness. Once removed from the oven, stir in feta and spinach.
Share with me a favorite way you make beets in the comments! I’d love to try new recipes and feature yours on the blog.
Can you imagine such a combination of pizza? My sister posted this recipe on her blog awhile ago. Now, when we make this recipe most of the time we make pizza. It’s absolutely delicious!
- Sweet Potato
- Red Onion
- Balsamic Vinegar
- Pizza dough (I make my own. I’ll share the recipe some day!)
- Olive Oil
- Salt & Pepper
- Mozzarella Cheese
We used fresh rosemary from our garden and fresh kale from our friend’s garden. It’s amazing! Even though it doesn’t look like it. Usually our pizza has a little more kale but we only had what our friend gave us from the garden.
Here’s the actual recipe on my sister’s blog.
My daughter goes through phases where she doesn’t eat much at all. It’s not a pickiness thing so much as just a no food thing. In those times, I try to make what she does consume as densely rich with nutrients. Smoothies are one of those ways. We try to do a green smoothie regularly (I’d love to make one every day but it doesn’t seem to be that often). This recipe has been my most recent green smoothie with LOTS of various veggies.
Here ya go….
I typically do two steps. The first, I juice some of the harder veggies (beets, carrots, etc) then I blend it with some of the softer veggies or fruits (kale, spinach, banana, etc). You could do the juicing part ahead of time and freeze the juice in ice cube trays, which would save some time and clean up each night.
Ingredients for the Juicer:
- 1 Beet
- 3 Carrots
- 1-2 apples
- 1/4 inch slice of ginger
- 1/2 cucumber
Ingredients for the Blender:
- Juice from the Juicer
- Handful of Kale (shredded it off the stem)
- Handful of spinach (between the spinach and the kale, I fill the blender)
- 1 banana
- 1/2 an avocado
- 1-2 tablespoons of chia seed or flax seed
- 1/2 cup of almond
- 1/2-1 cup of frozen berries (helps cool the smoothie as well)
Add the greens to the smoothie first and blend with the juice. This will allow the greens to be as small as possible, then add the rest of the ingredients and blend in increments as needed.
It’s not the sweetest of smoothies so if your toddler won’t tolerate, add a bit more of the fruits but try to keep the veggies in the majority. If you don’t have all these ingredients (I don’t always), you can play with your ingredients a little. (For example, in this picture, I didn’t have almond milk to add. Hence the rich purple color.) Typically the banana adds a lot to a smoothie and is hard to leave out with this much greens and make your toddler still eat it