This is such a basic idea I almost wasn’t going to share it but then I figured, why not?
Sometimes I think we overcomplicate food. This is a reminder to myself to keep it simple.
The reactions from the family were pretty typical.
The Husband just ate them. No questions anymore. I won him over with roasted beets a few years ago — click here.
The 9-Year-Old was unimpressed with all the green “stuff” on them. He picked off the basil and ate a full serving of beets. NO COAXING NEEDED!
Huge win. HUGE.
All my hard work with him is starting to pay off. There are WAY fewer arguments at the dinner table.
The 3-Year-Old, well, he needed a bit of persuasion.
I had to enlist the one-bite rule. He put it in his mouth, made a face, and ate it.
Then asked if his tongue was purple. lol
I’ll convert him. Sooner or later.
I always do.
Anyway, super simple but maybe it will inspire you to roast some beets this summer! I really liked the basil and beet combo. It was earthy and fresh and just plain yummy.
Beets don’t need much. They really are that good!
- 3 large or 6 small roasted beets, cut into bite sized pieces — click here for my beet-roasting technique.
- 2 tsp olive oil
- ~1/4 cup chopped fresh basil, tightly packed
- 1/4 tsp kosher salt
Toss the beets with the oil, basil, and salt.
Nothing fancy but really tasty.
I served mine alongside sweet potato fries and a burger.
I’m off to the beach tomorrow but I hope to share my new spicy coleslaw while I’m there. I’ve made it 3 times this week and plan on keeping my beach house fridge stocked!
|Servings||Amt per Serving|
|4||1/4 of the recipe ~ 125g|
|75||3g||4g||old: 1||new: 2|