Monkey Gets the Beets

My daughter was insistent on peeling the beets.  A little too insistent...and that's when I realized she didn't have a burning desire to spend quality time with her mother in the kitchen - she wanted to use her monkey peeler!

Oh yes, this is one of those "just for kids!" items you see tucked onto the ends of the aisles in kitchen stores, where they keep all those cute impulse buys.  Egg separator?  Pot holder that looks like a cow?  Kid tools?  That's where you'll find them!

The thing about this peeler though, is that it works.  It's easier for her to hold than the usual ones, and she loves it, even after the Ouch! episode.  She peeled those beets in no time, holding them close against her shirt.  One of those "maybe you'd better get your apron (because I want this to be fun, not an occasion for me to fret over the cost of replacing your beet-gold wardrobe!!)"  Smile.

We roasted them in the oven with the chicken, taking about 20 minutes for 3 large beets in 1/2 inch chunks.

I believe I'm overcoming my aversion to beets, and enjoying the fact that everyone else seems to gobble them up.  The sweet, simple beets were a delicious counterpoint to the spicy chicken (coming soon!) that we ate alongside it.

Roasted Golden Beets

3 yellow beets, tops removed, peeled and chopped into 1/2 inch chunks
Toss with 2-4 TB olive oil, season lightly with kosher salt.
Line a baking dish with tinfoil for an easier clean-up and spread the beets on the foil.
Roast at 400* F for about 20 minutes until they begin to turn golden brown.

Stir once midway through the cooking.

The tender, mild flavor is a nice accompaniment to spicy foods, and they can stand in for a starchy side dish.