Description

Puréed beets were an early solid food that met with approval from my son. The continued re-introduction of vegetables in more age-appropriate forms has become a fun challenge for me in the kitchen. This creamy, vibrantly red beet salad has thankfully stuck around.

The caramelization of the beets, along with a little bit of honey (which my son loves), adds some sneaky sweetness that eases the earthiness that can sometimes be a turnoff for developing young palates. A dollop of sour cream brings the salad together, creating a sweet and tangy, creamy dressing. (The dressing is also splendid on cut-up melon!)

Because you’ll dice the beets before cooking, beet size doesn’t matter here, as long as you get to the total weight (about a pound and a quarter). If you can find one, I prefer using one large beet because that means there’s less peeling involved. If the tangy reds are too aggressive for your (or your kids’) taste, you can also use more mild golden beets.

Ingredients

Scale

1 large, 4 medium, or 8 small beets (18 to 20 ounces total)
1 1/2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons sour cream
1 tablespoon honey
1 1/2 teaspoons sesame seeds

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Instructions

Preheat the oven to 400°F. Line a small baking sheet with parchment paper. Trim and peel the beets and dice them into 1/2-inch cubes. On the baking sheet, mix the diced beets with the olive oil, salt, and pepper and spread them into a single layer.

Roast the beets until the oil is sizzling on the tray and the beets look slightly dry, about 15 minutes. Use a spatula to stir and turn the beets, then continue to roast until the beets are darker and slightly caramelized, about 15 minutes longer. Remove the baking sheet from the oven and let the beets cool to the touch on the pan, about 10 minutes.

While the beets are cooling, in a medium bowl, stir together the sour cream and honey until combined. When the beets have cooled, fold them and the sesame seeds into the dressing until fully coated. Serve immediately or, if possible, chill in the fridge for 30 minutes to an hour.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

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