I'm Jenna and these are my garden, food, and life adventures.  

My Favorite Beets

My Favorite Beets

Fresh beets are SO much better than the canned variety or the bagged Trader Joe's ones. Just like Kylie's lips, the difference is dramatic. Trust. Plus, they are easy and you can make a giant batch at a time to keep in the fridge for salads and the likes. 


Walnut oil + beets is a classic pairing I probably picked up from Alice Waters. Walnut oil is the liquid form of walnuts - as you might have guessed, and it tastes delicious. You can save the beet greens for smoothies.
  • Beets - as many or as little as you want, any variety you like. I especially love golden beets. 
  • Walnut oil 

  • Sea salt or Kosher salt (I like Maldon salt for this recipe)

Bring a large pot of water to a boil - make sure you have enough to cover your beets. Add your beets with the skin on and boil for 30-40 minutes or until they are tender when you poke them with a fork. You may have to add more water as it boils off. If you have a pressure cooker, you can use that instead to shave off time. Drain the beets once they are done and set aside to cool for a bit. 

Once the beets are cool enough to handle slip the peels off with your hands and dice the beets. Cover with a drizzle of walnut oil and a couple fat pinches of salt. You want to add the oil and salt while the beets are still warm so all of the goodness absorbs. 

Mix these in with arugula and goat cheese for an easy salad or eat plain. 

Now I will leave you with this meme because it's always good to end a recipe post on a poop-note, right?

Dinner: Pesto Pasta, Quick Beet Salad, & Cherry Pound Cake

Dinner: Pesto Pasta, Quick Beet Salad, & Cherry Pound Cake