There’s a lot of things I’m obsessed with at the moment:
- An afternoon green smoothie followed by an energizing yoga class
- Everything fall and everything pumpkin
- Wine-colored lipstick
- Reading creepy thrillers (I’m in the middle of this one right now and I can’t put it down)
- Afternoon naps on Sundays
- Making apple cider vinegar and homemade candles (tutorials coming soon!)
- And, adding pumpkin pie spice to everything possible
With my pumpkin and pumpkin spice obsession, is it really a surprise that after adding pumpkin pie spice to chicken earlier this week I then moved on to making Candied Pumpkin Spice Beets? 😉
Now, let me guess what some of you might be thinking: But Sonnet… I hate beets!
I hear ya. I really do.
Years ago when I used to work with pre-K classes and teach food education to families, one of my favorite challenges was getting kids (and picky adults!) to eat beets and root vegetables. After teaching many classes and speaking with a lot of parents, I realized that most people who say they hate beets have had bad experiences with canned beets and have never tried fresh beets. If this is the case, it makes complete sense why people would shy away from fresh beets and think they don’t like them!
However, let me assure you that fresh beets are nothing like the canned version.
Beets can be prepared a variety of ways and when roasted, they become sweeter which masks some of their natural earthiness. This recipe combines fresh beets with pumpkin pie spice and a touch of maple syrup for a delicious side dish that comes together quickly. I also love serving them on top of a bed of greens with a simple vinaigrette for an easy side salad!
P.S. I have some big, BIG news: My new cookbook is coming out soon – in hard copy!! Check out the pre-order details here on Amazon.com.
- 1 pound beets, tops trimmed and chopped into bite-size pieces
- 1 tablespoon coconut oil
- 2 teaspoons pumpkin pie spice
- 1 tablespoon maple syrup (optional)
- Preheat oven to 400 degrees F.
- Toss beets with coconut oil, pumpkin pie spice, and maple syrup (if using).
- Lay beets flat on a baking sheet and roast for 20 - 25 minutes, flipping halfway through, until beets are tender.