Sautéed Beets with White Beans

I contemplated naming this recipe “Beets for People who Hate Beets.”  Because I really hate beets.  But I had some on hand, so I tried to come up with the tastiest recipe I could think of, figuring I would still have to hold my nose and just get them down.  But to my surprise, they were delicious!  I actually can’t wait to make this again!


  • Three medium sized beets, peeled and chopped into bite-sized pieces
  • Three cloves garlic, minced
  • 1/4 cup pumpkin seeds
  • 1 can white beans, rinsed and drained
  • 1/2 bunch of Lacinato kale, washed and cut into pieces
  • olive oil, salt, and pepper, to taste
  • cooked quinoa or brown rice, if desired


  1. Preheat the oven to 400 F.
  2. Toss the beets with some olive oil, salt, and pepper.  Spread out evenly on a tray covered in tin foil.
  3. Roast the beets for about 35 – 40 minutes.
  4. When the beets are almost done, sauté the garlic and pumpkin seeds for 3 minutes.  Then add the beans, kale, and a little salt, sautéing for about 5 more minutes.
  5. Finally, mix in the roasted beets and serve over quinoa or brown rice or simply on its own.




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