Bears. Beets. Battlestar Galactica.

If the title of this post has totally thrown you, I apologize. My husband and I are pretty big “The Office” fans (read: pre- Michael Scott¬†departure), so I can’t think of Beets without thinking of this guy:

All that to say, I just came to LOVE beets. Over the summer, I really tried to transition our family to eating a LOT more vegetables. Don’t get me wrong, I love meat and carbs, but I’m pretty sure my husband and I lived off of mac ‘n cheese, hot dogs and ramen for the first year of our marriage, so we weren’t exactly your standard of health. ūüėČ

Anywho, I visited the Logan Square Farmers Market nearly every Sunday, and I’d always try to buy one new vegetable that we didn’t eat on a regular basis. One week, it was beets! The man purchasing some from the same stand said he loved beets, and would saute them in butter for about 30 minutes, and then eat them straight for lunch! I won’t lie- this sounded gross. I couldn’t remember if I’d ever had beets, or how they would taste warm…or with butter, or any which way for that matter. BUT, I’m so glad I overrode my¬†suspicions¬†and took home those beets.

The first time, I got the smaller beets. (I didn’t even know larger ones existed!) They were so easy to cook. I just threw them in with their own greens(look a lot like swiss chard), a little butter, and voila! It was DELICIOUS! Not to mention very pretty on my plate. Of course I had to photograph it!


This week though, my husband brought home huge beets. I couldn’t believe it. I thought he’d brought home the wrong thing by mistake. Actually, I was honestly kind of mad. I thought I’d gotten the shaft on my beets!


But thankfully, they taste the same, and I just wrap them up and save the other half for later. I’ve had some time to experiment, so I wanted to share my “recipe.” I’ll probably keep the quotation marks for awhile because it is still hard for me to believe I can cook now and make yummy things! I was a mess when I first started out. Trust me- just ask my husband, or my friend Melissa. ūüôā

Sautéed Beets with Kale

1. Let 1/2 tbsp of Coconut Oil heat up in a large sauté pan.

2. While it’s melting, slice up your beet in whatever way you like.

             -When working with the large ones, you may want to cut the slices in halves or thirds. The small ones make pretty clean slices so no problem there.

3. Throw in the beets. Turn the heat down low. Sprinkle some lemon juice over them, and stir every few minutes or so. Let them cook for about 20-30 minutes.

             -The reason the time is lacking specificity is because the firmness of the beet is up to you. I like my beets to have some crunch, so I lean towards the 20 minute end.


4. Once the beets are at your desired firmness, grab a couple cups of freshly washed kale. Tear off the the leaves from the stems(they are too fibrous for my liking) and throw in the pan with a little more lemon juice.

¬† ¬† ¬† ¬† ¬† ¬†-I’m trying to use a¬†minimum¬†amount of oils in my cooking to work on seasoning and¬†saut√©ing¬†with other things. If you prefer to add more oil instead, feel free!

5. Toss the kale around with the beets until you see that all of the leaves have got some coating of lemon and oil.

6. At this point, I season with salt, pepper, and cayenne! Season to your desired heat level. I find that I enjoy a dish way more if it’s got some kick!

7. There is no science to when this dish is “done,” except to say that it’s up to you. Some people like their greens pretty wilty, others pretty crunchy.

¬† ¬† ¬† ¬† ¬†-The joy about kale is that it does not lose it’s texture as much as spinach does when cooked. It’s still super yummy and takes a LONG time to get to a slimy state. I also find that¬†

        because it takes a little more effort to chew, it causes me to slow down and really enjoy all of the flavor. Win-win!


And voilà! 


Mmmm. See all of that texture and yummy goodness? This is my go-to lunch most days, sometimes paired with half an avocado and a handful of whole grain crackers if I’m still hungry afterwards. Delish!


And another note: don’t be afraid to feed them to kids. The color is bright, and the taste is so yummy and sweet. Rachel LOVES beets. See her cute little red mouth?


I hope this post has challenged you to TRY beets. They really are so delicious. So go and enjoy!

And remember, bears. eat. beets.¬†ūüėČ

Have any questions about the recipe? Suggestions? Let me know in the comments below!




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