19. September 2012 · 21 comments · Categories: Recipe · Tags:

Beet It.

Beet it.

Golden beet it.

Beets are all the rage these days.  You can find roasted beets on blog after blog, beet chips sold at the grocery store and beets in every color at your local Farmer’s Market.

Personally I find beets too “earthy” to cook with on a regular basis.  Unlike zucchini which I can incorporate into pretty much every dinner, I need to be in the mood for beets.  I’m sure lots of bloggers will disagree with me here.

It doesn’t matter who’s wrong or right.

Just beet it, beet it.

Just beet it, beet it.

Just beet it, beet it.

I like to cook beets another way.

Salted and Sauteed Beet Peels

Take your vegetable peeler and peel your beet once.  Discard that peel.  Then start peeling some more and peel, peel, peel away.

If you use golden beets you’ll be able to tell if you nick your thumb with the peeler.  If you use regular ol’ beets, be prepared for a dash of iron to sneak its way into your snack.

Regardless, keep on peeling.  Peel till your beet is a teensy tiny nub and you just can’t peel any more.

Put a saute pan on your stove top.

Drop in some extra virgin olive oil.  Don’t measure.  Don’t go nuts either, but make a hefty coating without making a swimming pool.  More like a puddle after a hard rain.

Heat your pan to medium heat.  Let it get nice and hot.

Drop in your beet peels.  Not all of them, mind you.  A handful.  A generous handful, but still, just a handful.

Let them sizzle away.  Use a silicone spoon periodically to get them dancing with other partners.

Remove your peels when they are just lightly browned on the edge, but still a little chewy in the middle.

It’s a fine line.  Don’t pass go or collect $200 because that means you are playing Monopoly and not watching your beets.

Watch your beets people.

Once you’ve removed your beets, lay them on a paper towel lined plate to remove any excess oil.  Salt them.

Saute the rest of your beets in batches, adding more olive oil to the pan if needed.

Try not to eat them all before you either photograph them or share them with others.

But if you do, just make more.  You’ll want to anyway.  They’re that good.

But, for beet’s sake, do eat them all.  There is no reason to attempt to save these for another day as the perfect texture you’ve just created will not last till morning.  Once you taste one of these beet peels though, I highly doubt the beets will even make it out of the kitchen.

That’s all I’ve got for today.  Now beet it.


Question of the Day:  Do you like beets?  What’s your favorite way to prepare them?  Also, am I alone in thinking David Hasselhoff is hot?  Come on people . . . Knight Rider?  Baywatch?  I don’t care how old the man is now, he’s freaking David Hasselhoff.


  1. I love beets, especially golden beets. My favourite way to eat them was roasted with some balsamic & rosemary, but this looks like it could become my new favourite. Seriously, who ever thought of doing that? Did it come to you in a dream?

    No comment on David Hasselhoff. Ewwwww.

    • Ha! I wish I dreamed in recipes, that would be awesome. I was just trying to figure out one day the best way to slice beets evenly without a mandolin when I pulled out my trusty peeler and gave it a go. Luckily for me it turned out great.

  2. I actually only like beets in chip form, so these could get my approval. I’d need a taste test first. And sorry, I’m not feeling you on David Hasselhoff.

  3. Yes. You are alone RE: David Hasselhoff. If I can stop myself from eating chocolate chips for dinner then surely you can nip this issue in the bud.
    P.S. I also have to be in the right mood for beets, though your recipe is definitely making me re-think that…

  4. I think they’re ok, but I only ever get them out. My husband doesn’t like them (too earthy, as you mentioned), so I never have a reason to make them at home.

    I never liked the David. Sorry 😛

  5. Perhaps your readers should know that your family is about as German as they come.

    Germans love David Hasselhoff.

  6. props to you for managing to combine two of my favorite things into one post: beets AND michael jackson. You made my day.

  7. Wow, those look delicious. I’m not a huge beet fan other than in the veggie chip bin from Whole Foods but I would definitely try those. Did you grow them in your garden? If so, those are yet another veggie I’m going to have to attempt next year.

    Also, again with Hasselhoff? 😉 Unfortunately, that video of him hanging with his daughter, drunk and inhaling some kind of food, is all I think about when I think of him lately.

  8. I’ve had beets once and they tasted like dirt to me. Is this normal?

    • They are a root vegetable with a very earthy flavor. I think golden beets are much milder than red ones. If you really want a mild way to eat them though, buy a bag of chips.

  9. I <3 beets, and I <3 Knight Rider. I've not tried fresh beets, but I like cold beets straight from the can. My sister-in-law made fresh beets and said they were pretty good, so I know who to turn to if I grow some next year! But not so sure about the Hoff nowadays…

  10. These are good! 🙂 I wanted a bit more crunchy-ness to mine, so the next day I tossed them in the food dehydrator for two hours … mm yummy! 🙂

    • Sounds good. Mike has been wanting a dehydrator so whenever he gets one you’ll have to share some recipes. I liked the chewiness myself, but I never turn down a good chip either.