We've been incredibly busy this week with gardening, harvesting and preserving, so much of what we're eating right now is pretty simple fare. My son loves anything that comes in 'fry' form and these beet fries meet his approval - they are also extremely fast to make.
If you're not a fan of beets, you might enjoy the chioggia variety. They are sweet, with a less intense 'beet' flavour, and as a bonus, they are also non-staining. In addition to helping your liver detox, the pigments in beets are also an important source of phyto-nutrients that provide anti-inflammatory and antioxidant benefits. If you're not already growing them in your back yard, check out your local farmer's market this weekend for them!
Chioggia Beet Fries (serves ~3)
5-7 medium sized Chioggia beets, peeled and cut into 1/4" matchsticks
1 Tblsp coconut oil, melted
pinch of sea salt
Preheat the oven to 375°. Place the beets into a bowl and toss with melted coconut oil and a pinch of sea salt. Place on a pre-greased baking sheet and bake for 20-30 minutes, turning once or twice to ensure even cooking. Serve in place of potato fries with a burger and side salad. Happy seasonal eating!
Linked to Sugar Free Sunday, Bacon Time, Monday Mania, Barn Hop, Mangia Monday, Weekend Gourmet Carnival, Tasty Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Full Plate Thursday, Fight Back Friday.