A Trip to the Farmer’s Market: Recipe for Roasted Beets & Meal Planning

One thing I am really enjoying about this part of the country is the wonderful Farmer’s Markets full of beautiful produce. I definitely missed going to them when I lived in Missouri and now I always look forward to our beautiful purchases each week.

I’ve tried to branch out of my comfort zone when shopping at the Farmer’s Markets because I can always buy spring mix and broccoli. Beets are not something that I would have put on my “like” list until recently. I always associated beets with the icky canned ones. It wasn’t until ordering restaurant salads with fresh beets did I realize how good they were. When we saw the fresh beets at the Farmer’s Market I knew I wanted to roast them for a salad to show you how easy and yummy they can be. If you have only tried canned beets, please give this a try!

Beautiful, yet ugly ;)

but look at the color on those stems…gorgeous!

 

They only negative is that they take forever to roast. Definitely do this ahead of time (like over the weekend) if you don’t have time in the evening or use the quicker method provided of a combo of microwave and oven. All they need before roasting is a touch salt and olive oil. Once they are tender your just peel of that skin, cut them into chunks or slices and enjoy!

A few facts about beets (please read all the way through to the last one if you planning on making these….it might save you a call to the Doctor).

  • high in fiber, mangenese, potassium and folate
  • the Greeks and Romans used the leaves for medicinal purposes and as an herb
  • sugar can be made from beets due to their high sucrose content
  • save the green tops and saute like you would spinach with a little olive oil, lemon, salt & pepper
  • Beets get their red color from a pigment called betalain
  • after eating beets many people will pass the red color through their urine and stools which can be mistaken for blood. It is not blood so do not panic!

Just cut the stems and tails (just repeat after me: this does not look like a rat’s tail, this does not look like a rat’s tail)

For quicker cooking method, zap them in the microwave first

season with a little salt & olive oil before going into the oven

I make a little pouch out of the foil and don’t have to dirty any pans. You can’t tell from the pic above, but the very thin skin is still on there which you will peel off after they are done cooking.

And here they are all trimmed and cut and ready to eat! They are DELICIOUS. I just love the color!

They really make your salads feel more gourmet!

 

Hope you get a chance to enjoy some too! P.S. You don’t need a Farmer’s Market to do this. Your local grocery store should have some.

 


and let’s not forget it’s the start of a new week. Meal planning time!!

We still have two weeks until the start of school. My mom is here for a couple more days and it has finally cooled off. Would you believe that it’s been over 90 degrees for several days last week? My mom visiting Washington state where the average summer temp is in the 70s and she gets 4 days of 90+ degree whether. When you don’t have A/C or ceiling fans this makes for a very uncomfortable house therefore mom and I haven’t been doing much cooking. Lots of salads, restaurant leftovers and just making due with what was in the fridge. Thankfully it has cooled down the past couple days and I think I will be able to with stand the kitchen again.

Sunday
Roasted Chicken & Sweet Potatoes, Veggie Tray with Ranch 

Monday
Dinner out

Tuesday
Last meal with mom- not sure yet

Wednesday
Breakfast for dinner- Green Eggs from my cyber-friend the Spicy RD, tortillas, fruit

Thursday
Lemony Spaghetti with Feta (recipe to come), Salad with Roasted Beets, Pecans and Gorgonzola 

Friday
Pizza

Saturday
Chicken stuffed with Broccoli, Cheese rice (just got this from Coscto and thought my kids would like it), Salad and Dinner Rolls

 

 

Question: Do you like beets? Have you tried them like this before? What are you cooking this week?!

 

I love hearing from you! Please leave a comment, ask a question or just say hi. And if you’ve enjoyed this post, please pin, share, tweet or stumble away so that others can enjoy eating healthy with us! Thanks for reading!

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Comments

  1. Carrie says:

    I always look forward to your posts! We love beets here in Arkansas, but I have a relative who was visiting (who will remain nameless) who had a beet related ER trip like you mentioned :) Too funny now but not at the time!

    • Melanie Flinn, MS, RD says:

      OMGosh Carrie! I can totally see how that happens though. I mean, it truly looks like blood in your pee! Eek! I am sure he/she was very relieved to know it was nothing!

  2. I love your weekly meal plan posts! Have never really been a big fan of beets, but based on this post I am thinking I may have to give them another shot. Thanks for the inspiration :)

  3. I have been loving beets lately, too! First, I only ate them roasted. Then a friend served them on a salad to me raw and I liked them that way, too! Another friend served them roasted with goat cheese.
    Your lemony spaghetti with feta sound YUM!
    Monday: Gretchen is making Baked Spinach Falafel with vegan tzaziki.
    Tuesday: Vegan broccoli rice casserole
    Wednesday: “Taco” salad with cilantro lime dressing.
    Thursday: Baked potatoes with no-cheese sauce.
    Friday: Pizza night

    • Melanie Flinn, MS, RD says:

      I don’t think I’ve ever had them raw! What do you use in your brocc/rice casserole since it obviously doesn’t have cheese/dairy?

  4. Gretchen Hokenson says:

    Here our plans for the week. We have many plans so things are simple.
    Sun- crockpot navy beans and corn bread
    Mon- baked spinach falafel
    Tues- baked potatoes
    Wed- quesadillas
    Thurs- leftovers
    Fri- homemade pizza
    Sat- smoothies

  5. Amanda says:

    I LOVE beets! I even eat the canned ones – only because I’m too lazy to cook them. When I went to England in college they often had beets in their salads and that is when I started to like them. I sometimes try to make a similar version of the salad they had in England: greens with corn, beets, carrots, tomatoes, cucumber and a light vinegar dressing.

    Occasionally my mom or your mom will roast them for me. ;) Aren’t they quite messy?

    • Melanie Flinn, MS, RD says:

      They can be messy if you’re not careful! The nice thing is that bundle of beets will last for a good number of salads. :)

  6. Bree says:

    Beautiful yet ugly–so true! I have some of these beauties in my fridge just waiting to be roasted for my favorite salad!

  7. I grew up with beets out of the garden, but didn’t fall in love with them until I was on my own. :) I love to steam them or boil them, it’s a little faster than roasting- but roasting is sooo good! Thanks for the yummy salad recipe!

  8. I’ve been trying to work up the nerve to roast some beets. I’ve never had them before. I need to do it!!

  9. I only learned to love beet recently and just roasted them at home for the first time. So yummy – like candy on a salad. I heard somewhere that you can use the beet greens for recipes, too. Any suggestions?

    • Melanie Flinn, MS, RD says:

      Yes Carrie! You can saute them like spinach or other greens- olive oil, s&p, lemon juice! I think most people probably throw them out- that is what I used to do until my mom told me to use them!

  10. Yum! I love roasted beets, and this reminds me that I should pick some up the next time I see them at the store/farmers’ market. :)

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