On my way home from Denver I stopped at a cute farm stand owned by Pope Farms. Besides the world’s best Jonathan apples, I bought some beautiful beets. I was determined to do something with these ruby treasures for FearLESS Friday. I rarely see them in grocery stores in my town – so this was a great chance to introduce them to my family.
But once I got home, all of the excitement was met with anxiety. I googled “what to do with beets” and there were so many options. Too many options. I was paralyzed. Beet chips? Beet crackers? Beet soup? Natural beet temporary tattoos?
I finally decided to do something easy: Roasted Beets.
Roasting vegetables is incredibly easy, the results are always delicious, and make versatile leftovers. I sliced up the beets, drizzled olive oil, and finished up with salt, pepper, and minced fresh oregano. I popped them in a 400 degree oven and waited. Twenty minutes later, the house smelled like heaven and I was ready to serve some roasted beets!
Adele and I ate them all before the others could join us. She was one happy baby! Maybe next time we’ll save some for the boys.
How were you FearLESS this weekend? What new vegetables have you introduced to your family? Share with the Don’t Panic Mom community in a comment below or on the Don’t Panic Mom Facebook Page.
Want to read more details about veggie roasting? Try these two posts!