I don’t have my own garden yet, but I yearn for one. Like, majorly.
I mean, fresh beets? I’m all over them. I’m cool with fresh beans, carrots, and zucchini too, but at least they still taste good in the grocery store.
You see, grocery store beets are not my friend. They taste like dirt. And…well, I don’t like to eat too much dirt. Am I crazy?
These beets were grown in my (soon to be) father in law’s garden, and were absolutely perfect. We made a variety of roasted beet salads with them, hummus, and even cake, but my absolute favorite way to eat beets is this recipe right here – simple and gorgeous boiled beets, goats cheese, and a drizzle of honey.
This recipe is supposed to serve two, but I straight up ate six beets for dinner with no regrets….and then my pee turned red (sorry).
I hope everyone had a great weekend! Considering that I just started school, mine was really relaxing! WOOT!
- 6 medium beets
- 1-2 oz goats cheese, crumbled
- Drizzle of honey
- Sea salt and pepper, to taste
- A sprinkle of crushed pecans
- In a large pot of salted boiling water, add the beets (skins and all), and boil until a fork can go in easily (about 20-30 minutes). Drain the water, add some cold water back into the pot and with your hands, gently rub the skin off of each beet. It will come right off!
- Cut your beets into wedges and add them to a bowl. Sprinkle salt and pepper on the beets. Crumble some goats cheese on top, drizzle some honey, and some crushed pecans. Serve.
A Warm Vanilla Sugar Original