2 Delicious Ways to Eat Golden Beets

You guys, I recently discovered a new vegetable that is both my and my husband's favorite. GOLDEN BEETS. Sure, they've been around for a long time, but I grew up with a mother who loved purple canned beets. I didn't know beets could taste good. I thought they were this gross purple thing people probably ate when they were in the middle of World War 2 rations, or the Great Depression. 

I was wrong. I snagged some one day while wandering Whole Foods, and am pretty shocked actually how delicious they are. They have a subtle sweetness, like cooked carrots, but different. Also, I have yet to cook them a gross way. They just always come out tasting amazing. When I first cooked them up in the Paleo Stir Fry below, I was sure my husband wouldn't like them. I was sure I wouldn't either. But hey, I've seen a lot of beet recipes on line as of late, and decided to be a big girl and try them. We loved them so much I make them regularly, now! (It also helps that they're a beautiful yellow color when you chop them open.)

I've decided to share a couple of my favorite ways to use them below. Check out both recipes, and let me know if you have any other great ways to cook them!

PALEO GROUND BEEF & GOLDEN BEET STIR FRY

INGREDIENTS

1 lb Ground Beef (I use 90% lean)

2-3 Golden Beets, peeled and sliced thin

2-3 large carrots chopped thin

1 stalk of celery

1/4 yellow onion chopped

Olive Oil for stir frying

Season to taste (I like Famous Dave's Rib Rub, and a sprinkling of Red Pepper Flakes)

INSTRUCTIONS

1. Chop all the veggies. 
2. Throw celery, carrots, and beets in wok with some olive oil, and seasoning to taste, and start stir frying on high heat. 
3. After a few minutes, start browning the ground beef with the onion, and a little seasoning. 
4. Once the beef is done, pour it all into the wok with the other veggies, and stir fry until beets and carrots are your desired softness. I like them firm but not raw. (It's the soft crunch!) If you want them a lot softer, start them about 5-10 minutes before your ground beef.
5. If you feel like the veggies aren't softening fast enough and the beef is getting too dry, at a little water, (maybe 1/4 cup) and the wok will steam everything. It helps, trust me. I'm still working on the exact timing of the beets in this recipe. If you slice them thinner, they'll cook faster! 
6. Serve in a bowl, and eat! You can add things on the side if you want, but we just eat it like this with no rice or anything. 

Seriously, this sounds harder to make then it is. It's so GOOD. And really light. It won't leave you feeling like you ate a big huge burger because there are no carbs in it! 

ROASTED CHICKEN & ROOT VEGGIES

INGREDIENTS

4 Boneless Chicken Breasts

4 Large Potatoes (or a half of one of those smaller bags of fingerling potatoes) chopped into 1-inch pieces

2-3 Large Carrots, chopped into rounds

1/4 Yellow Onion, chopped or slivered

2-3 Golden Beets, peeled and chopped into small cube-like sections

Season to taste (I like to mix Famous Dave's Rib Rub, Herbs Provence, and a sprinkling of Red Pepper Flakes)

1-2 tbsp Olive Oil

INSTRUCTIONS

1. If chicken is frozen, defrost or thaw. 
2. While that is happening, chop all veggies.
3. In large bowl, mix all veggies with olive oil and seasoning. Stir until everything is coated. 
4. Arrange all veggies on a large baking sheet with shallow sides. 
5. Then, do the same with the chicken breasts. Place them evenly throughout the pan and veggies, but make sure no veggies are underneath them. (See photo below.)
6. Bake at 400°F for 25-35 minutes, or until done. (Optimum internal temperature for chicken is 165°F) 

These recipes are a great way to use root veggies during the colder months. Actually, I will make pans of just the roasted veggies and keep them in the fridge for sides with whatever else we want to make. I love that I've found a new root veggie to eat, and I bought seeds to grow it this summer! 

Try out these recipes, and let me know how they worked for you!

++ Have you tried Golden Beets? What's your favorite way to eat them? What are your favorite root veggie recipes? 

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