2 fun and great tasting ways everyone can enjoy fresh beets
Getting kids, and even some adults, to be adventurous eaters and have open minds when it comes to foods that often acquire a bad reputation can be difficult. While I am not a fan of tricking kids into eating their veggies or hiding nourishing foods within foods with more mainstream appeal, I am confident that creative kitchen projects and simple recipes that highlight the amazing flavors of real foods are effective. Education, interaction, experience and the use of wholesome ingredients can help expand the palates of many and make strides in improving the nourishment, health and well-being of individuals while supporting the food system that provides for them.
Here are two creative, delicious and slightly different ways to turn beets, one of those foods scorned by so many, into sought after treats for children and adults alike.
(Adapted from a recipe I came across on a blog called Weelicious)
- 1 Cup All Purpose Flour
- 1 Cup Whole Wheat Flour
- 3 Tbsp Brown Sugar
- 1 1/2 Tbsp Baking Powder
- 1/2 Tsp Salt
- 3 Medium Beets, roasted & pureed (about 1 Cup)
- 1 Cup Plain Keifer (you can use milk instead)
- 2/3 Cup Plain Greek Yogurt
- 1 Large Egg
- 3 Tbsp Unsalted Butter, melted
- 1 Tsp Orange Zest
- In a large mixing bowl combine the flours, sugar, baking powder and salt. In a separate smaller bowl combine the beet puree, keifer, yogurt, egg, butter and orange zest. Mix until combined and smooth. Add beet mixture to flour mixture and fold together until just combined (be careful not to over-mix or the cakes will be tough). Head a flat griddle-top large pan over medium heat. Grease with butter and drop batter by ¼ cupfuls. Let pancakes cook for about 3 minutes before flipping. Cook until both sides are becoming golden and the center of each pancake is light and fluffy. Serve warm with fresh berries and a light drizzle of good quality maple syrup.
- 5 medium beets, washed and peeled
- 2 cups fresh snap peas, washed and stems removed
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint
- 4 tbsp lemon juice
- 1 tsp honey
- 3 tbsp good quality olive oil
- salt and pepper to taste
- On a mandoline, or by hand, slice the whole beets into very thin rounds (as close to paper thin as you can get). Slice the snap peas into ½ inch pieces. Toss the beet rounds, peas and parsley together in a large salad bowl and set aside. For the dressing, pulse the mint leaves, lemon juice and honey together in a blender. Slowly add the olive oil to emulsify. Season with salt and pepper to taste and dress the beet and pea mixture about 20-40 minutes before serving so the flavors have time to marinate.