Honey Roasted Beets With Goat Cheese

honey roasted beets with goat cheese


I am always looking for fun recipes that Bodie will like, and easy foods for Miriam to eat. This sweet side dish fit the bill, and we all loved it!

There are so many reasons to use beets. They are delicious and incredibly healthy, inexpensive and easy to grow, and they last a really long time. A lot of people I’ve spoken to are either afraid to try beets, or think they hate them because they have only had beets pickled in vinegar. If you’ve never had good beets, consider giving this easy recipe a try.

I can’t take credit for the idea of this recipe, I believe that I saw it online somewhere or in a magazine, but I couldn’t find the recipe so I made my own. I made half the recipe since it was just for the three of us, and we had zero leftovers!

Honey Roasted Beets With Goat Cheese

6 beets
2 tsp honey
1 tub (4 oz) goat cheese crumbles (or as much as desired)
extra virgin olive oil

Preheat the oven to 400 F. Cut the leaves off the beets, peel them and slice them. I wanted to slice them into those beautiful beet rounds but they are really tough when uncooked so I ended up with cubes. Lay the sliced beets out on a baking sheet and give them a good coating in olive oil and salt. Roast the beets for about 20-30 minutes, or until the edges brown. Remove and transfer cooked beets to your serving dish. Add 2 tsp honey and mix, then you can either sprinkle the goat cheese on top or mix it in. That’s it! Serves 4-6 people.

I was shocked that my 13 month old toddler loved beets, but she really does! I’d love to hear what kinds of unexpected foods your little ones are eating! Happy cooking!


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Summer Spinach Salad w/ Raspberries

To make this easy salad I just threw together spinach (organic is nice!), mushrooms (don’t fuss with cutting them, you can tear with your hands), feta cheese, and raspberries. You can sub the raspberries for any fruit, and the feta for goat cheese or parmesan if you prefer. We did a lemony vinaigrette over it but use whatever you like. This salad would also be great with red onions or walnuts! Share your variations below!

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Summer Vegetable Sauté

Recipe care of Bette Solomon =]


Ingredients: Zucchini, Corn (frozen or fresh), Tomatoes, Garlic, Salt/Pepper, Olive oil

Directions: Cut zucchini into whatever your favorite zuc eatin’ shape is, and saute in pan with olive oil. You can add onions if you want, I don’t because my family hates onions. After zuc starts to brown, toss in corn and tomatoes. You’ll have to turn the heat up once you do this if you are using frozen corn, because the water will leech out and you need to boil it off quickly so that your veges don’t get soggy. Toss in garlic kind of towards the end so it doesn’t get too overdone, and brown the rest of the veges to the darkness of your choosing! We eat this as a side dish most of the time, but if you are vegan like my father, you can put it over some brown rice mixed with quinoa and have a great meal =]

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