BEETS TASTE JUST LIKE CANDY
BEETS ARE SOOOO HEALTHY!!!
When I first tried to get my daughter to eat beets, I told her they "taste like candy". When it comes to candy, she doesn't look at it, she doesn't smell it, she doesn't break it apart.... she just pops it into her mouth. The "candy" word worked. To be honest, she was a little more cautious with the beets, than say... a piece of chocolate. But she did eat them (and she was a picky eater). After she took a bite, she agreed with me that they "do taste like candy". There must be some "power of suggestion" lesson there, but whatever works is fine with me.
Usually, I just roast the washed, trimmed, beets in aluminum foil with a little olive oil, salt and pepper. It speeds things up if you cut an X into the top of each beet to let the heat penetrate. We eat them cold in a salad of cucumbers, beets and feta cheese with lemon and olive oil dressing. I make them the night before and put them in baggies, since it takes an hour or so (depending on their size) to cook. When we want them, I just slide the skin off and they're ready.
Like everyone else, there are occasions that I don't have time to plan ahead. When I want something quick yet nutritious, this recipe comes in handy. Its something that the kids make in class and really enjoy. (Click here for another beet recipe.)
CHICKEN SKEWERS WITH BEETS AND CARROTS
(Note: this recipe makes 8 skewers, but because vegetables vary in size, you may have some leftover)
3 boneless, skinless chicken breasts, cut into cubes
1 medium red beet, raw, peeled and grated
2 medium carrots, raw, peeled and grated
4-5 tbsp. honey
shredded coconut
8 wooden skewers (soak them in water when you start, so they don't burn in the oven)
Preheat oven to 400 degrees.
Skewer chicken onto sticks and brush honey over each piece.
Combine beets and carrots onto a flat plate or board. Season with salt and pepper to taste.
Roll skewers in the beet mixture to coat the chicken.
Place skewers on a non-stick (or parchment paper covered) baking sheet.
Sprinkle coconut over each skewer.
Bake for 12-15 minutes on the middle rack of the oven, turning once halfway through cooking. The chicken should be cooked through and the coconut should brown a bit.
Kids like to eat them off of the stick (you know, chicken-on-a stick), but this is a great dish to serve over rice with a simple salad for the adults too. Enjoy!!
When I first tried to get my daughter to eat beets, I told her they "taste like candy". When it comes to candy, she doesn't look at it, she doesn't smell it, she doesn't break it apart.... she just pops it into her mouth. The "candy" word worked. To be honest, she was a little more cautious with the beets, than say... a piece of chocolate. But she did eat them (and she was a picky eater). After she took a bite, she agreed with me that they "do taste like candy". There must be some "power of suggestion" lesson there, but whatever works is fine with me.
Usually, I just roast the washed, trimmed, beets in aluminum foil with a little olive oil, salt and pepper. It speeds things up if you cut an X into the top of each beet to let the heat penetrate. We eat them cold in a salad of cucumbers, beets and feta cheese with lemon and olive oil dressing. I make them the night before and put them in baggies, since it takes an hour or so (depending on their size) to cook. When we want them, I just slide the skin off and they're ready.
Like everyone else, there are occasions that I don't have time to plan ahead. When I want something quick yet nutritious, this recipe comes in handy. Its something that the kids make in class and really enjoy. (Click here for another beet recipe.)
CHICKEN SKEWERS WITH BEETS AND CARROTS
(Note: this recipe makes 8 skewers, but because vegetables vary in size, you may have some leftover)
3 boneless, skinless chicken breasts, cut into cubes
1 medium red beet, raw, peeled and grated
2 medium carrots, raw, peeled and grated
4-5 tbsp. honey
shredded coconut
8 wooden skewers (soak them in water when you start, so they don't burn in the oven)
Preheat oven to 400 degrees.
Skewer chicken onto sticks and brush honey over each piece.
Combine beets and carrots onto a flat plate or board. Season with salt and pepper to taste.
Roll skewers in the beet mixture to coat the chicken.
Place skewers on a non-stick (or parchment paper covered) baking sheet.
Sprinkle coconut over each skewer.
Bake for 12-15 minutes on the middle rack of the oven, turning once halfway through cooking. The chicken should be cooked through and the coconut should brown a bit.
Kids like to eat them off of the stick (you know, chicken-on-a stick), but this is a great dish to serve over rice with a simple salad for the adults too. Enjoy!!
Posted by Doughremekids Blog at 6/8/2009 9:40 PM 
Categories: carrots, beets, cooking, kids, skewers, chicken, beets for kids, coconut, honey
Tags: carrots beets cooking kids honey skewers chicken coconut
Categories: carrots, beets, cooking, kids, skewers, chicken, beets for kids, coconut, honey
Tags: carrots beets cooking kids honey skewers chicken coconut
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