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Wednesday, October 14

Beat It (Michael Jackson)


I could tell you that we love beets because they contain minerals, protect your heart, cleanse your body, and are a wonderful source of iron.  But really...those are just extra perks.  

The truth is much more immature.  I love beets because they turn...things...red and purple.  It became more fun once I figured out that I wasn't bleeding internally.  After telling the boys all about this cool new party trick, they had to try it, too.  And now I'm fielding "my pee is redder than your pee" fights.  Motherhood.  It's a gas.

Beets also make a fabulous natural food coloring!  We try to use blueberries, beets, and oranges, and other natural coloring whenever possible.  It's healthier, and it's more fun!  The ColorKitchen food coloring over at Thrive Market has a beet-colored red bottle.  You should give it a try!  (No, it doesn't taste like beets.)

If you join Thrive Market, you'll receive 25% off your first purchase, and shipping is always free with $49 in purchases.  PLUS, when you join, Thrive Market will give a free membership to a family in need.

If you're wanting to give beets a try, here are two of our favorite beet recipes.  You might also check out the beet fries we made for the Chopped Challenge a few weeks ago.  They're a big hit with the kids!
Borscht 


  • 12tbsp butter
  • 1cup beetroot (peeled and chopped)
  • 1carrot (chopped)
  • 3garlic cloves (chopped)
  • 1tbsp sugar
  • 4cups broth
  • 12lemon (juiced)
  • Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
  • Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
  • Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.
Beet Salad
  • 3 large or 6 medium beets
  • ¾ cup walnuts (optional)
  • 6 cups torn greens, one type or an assortment (you can use the beet greens)
  •  cup olive oil
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 ounces goat cheese
  • Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  • Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  • Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  • Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.