Beet it.

So, John was out of town for a few days.

I sort of hate when he’s gone- and Cholula pouts the whole time, despite how many treats and walks and rubs I spoil her with! And I miss him- he’s my best friend. But I confess- there is a part of me that looks forward to solo time.

Take-out food. Peaceful slumber without earplugs (anyone else married to a snorer?). And my favorite: chick flicks with wine! I snuggled in with Cholula for a movie last night, crossing off Life List item #84 by watching Breakfast at Tiffany’s for the first time!


And, when the kitchen is really just for ME, I like to make food that I usually steer clear from because John doesn’t like it.

He says, “Beets are beat.”

After I giggle inside (because it’s funny), I scowl at him and tell him he’s missing out. He’s a good sport, and will taste one now and then, just to be sure… no dice. So when I saw these lovely purple and golden beets at the store the other day, I snatched them right up!


Have you ever roasted beets before? A friend told me how a couple of years ago. I can’t believe how easy it is!

Step one: Remove the greens. (Some people use these, I think, but I really have no idea how.)

Step two: Wrap in aluminum foil.

Step three: Roast in a 400 degree oven for 45 minutes, depending on the size of the beet. (Poke them with a fork to check doneness, just like a baked potato.)


Step four: Cool. Peel. Enjoy.

So simple! I don’t even rinse the beets carefully before wrapping them in foil- the entire outer layer of skin comes off, anyway. Once the beets are cool enough to handle (but still warm), I hold them in paper towels (or a clean dish towel that you don’t mind getting stained) and just rub off the skin. You’re left with clean, delicious beets, ready to munch!


Aren’t they gorgeous? I opted to make a lovely salad with my vibrant beets, using stuff I already had in the house. I started by laying down a layer of color. Be prepared for “beet fingers”!


I topped the beets with arugula, chopped celery, chopped chicken, crumbled goat cheese, and pecans. A drizzle of olive oil and some balsamic vinegar reduction was my dressing, and a twist of cracked black pepper finished it off. YUM.


Scrumptious, healthy, quite filling, and simple!

John doesn’t know what he’s missing.

What’s your favorite way to eat beets? What stuff do you do when you get a couple of days of ‘solo time’? Share with me!


  1. Those beets are a treasure – how stinking beautiful are they?! So happy to see you keeping up with your life list (I just revisited mine after a few weeks of avoidance.) I have never seen Breakfast at Tiffany’s… maybe I should get on that!

    1. I took a look at the list and realized I have been doing a lot of the items but there is a large chunk of stuff that I have conveniently ignored… I am going to refocus on the list for the New Year!

  2. John is missing out indeed! My husband actually got me hooked on beets and even made a beet salad as a first coarse for the wonderful dinner he made when he proposed! They are delicious (and a great memory). Happy to hear you’re a fan too 🙂 Love Breakfast @ Tiffs (love Audrey Hepburn in anything, really). What did you think?

    1. I thought it was very entertaining and Ms. Hepburn was enchanting. I will say that two things made me mad: the pseudo-Asian landlord character that was more cartoon than real, and the scene where she leaves her cat in the rain! I almost turned it off! The poor cat… luckily she redeemed herself there. 🙂 What other Audrey Hepburn movies would you recommend??

  3. Ewww! I’m with John. As for the sayings…must be a guy thing. My guy says “I won’t eat anything with the word ‘ass’ or “choke” in it…so asparagus & artichokes are out when he’s around. 🙂

  4. We love beet salads with goat cheese, candied pecans and sliced pears. Funny you mention this because we’re having roasted beet salad tomorrow for lunch. Definitely save those beet greens- they’re full of vitamins. I use them in smoothies with mango, blueberries, vanilla kefir and guava juice.

      1. So easy. There are a few ways to make them, but I like to toss the pecans in a mixture of maple syrup, brown sugar, pinch of cayenne, generous pinch of salt (I love the whole salt and sweet thing), and a little dry mustard. Spread on parchment paper lined baking sheet and bake at 350 for about 20 min. Be careful not to overcook the nuts (trust your nose here). Right out of the oven they will be sticky but after sitting for a bit, they dry up. I don’t really have exact amounts- just add ingreds according to your own taste. You could kick up the flavor with herbs like rosemary. I’ve seen recipes where they are cooked in a skillet and some call for roasting the nuts then tossing in the syrup mixture. I keep these in my fridge for my constantly hungry boys to snack on.

      2. Those sound delicious. I like the cayenne addition for some spice. I’ll have to try these. Would this be yummy on mixed nuts as a munching appetizer thing? MMMM!

  5. do yellow beets taste the same and not stain–if so, I may just start eating beets again–don’t like things that stain–only drink red wine when I am wearing black–as you have probably guessed–I am a bit of a slob–I don an apron when I eat, not when I cook

    1. I think they taste very similar to the red ones- I am not sure if I could describe a difference in flavor at all. And I didn’t notice the yellow staining my fingers… Might be worth a try! I am also not the tidiest in the kitchen… Or in life. I love that you wear a full-body BIB for meals. 🙂

  6. Great post! My beets are still weeks off from pulling — can’t wait! The ones at our grocer’s pretty much suck.

    On step 1 and ‘tops,’ eat them, girl! They are a delicious (and super-nutritious) salad green, slightly salty distinct flavor.

    Here’s what we do with beets: Roast beet salad with a head of romaine tossed with chopped beet greens, bell pepper, red onion, pistachios, and topped with warmed roast beet pieces. If you like cheese, try feta or gorgonzola, but being vegan, we only use a basic vinaigrette (olive oil, balsamic or raspberry vinegar) with crumbled tofu on top. It’s got everything a body needs, a filling, satisfying meal. My kids gobble it up.

    PS — Warm leftover roast beet pieces in a sautee pan with a bit of water before topping the salad. Beets do not microwave well!

    1. I love that the beets aren’t even ready for harvest- yummy winter treats! I’ll try the greens with the salad next time. That salad sounds so good! Thanks for the tip with microwaving. I do like them cold, too!

      1. You can also try a beet pizza: a good yeast crust, olive oil, fresh garlic, skinny sliced beet greens, shrooms, onion, and roast beets from the fridge. Mmmmm….

  7. Great looking salad! I love beets smoked in their own leaves – YUM! I love having a movie marathon when hubbie is not around as well as eat popcorn for dinner at times. Have a Great One:)

  8. those look gorgeous! my husband and I love beets. when I roast them, though, I don’t peel them! just give them a good scrub and cut them into quarters. drizzle them with olive oil, a little salt and pepper, and stick them in the oven until they’re crispy and a little chewy. SO GOOD 🙂

  9. those are gorgeous – my husband and I LOVE beets. when I make them, though, I don’t peel them! just give them a good scrub and cut them into quarters. drizzle with a little olive oil, sprinkle with salt and pepper, and stick them in the oven (I use a baking sheet or nonstick baking pan) until they’re crisp and chewy. SO GOOD 🙂 (sorry if this is a dupe – my last one didn’t post!)

  10. I used to work with someone who told me beets tasted like “river” and even though I like them, I can’t get that taste out of my head when I try them!

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