Yes, I am trying to find creative ways to use this healthy vegetable! The one thing I like about golden beets versus regular beets is that they don’t bleed all over everything. The taste of the two different kinds is very similar, though golden beets may not be quite as strong as regular beets.
This is a very healthy, low-calorie, and tasty way to prepare beets because there’s no oil involved other than the cooking spray to make sure they don’t stick to the pan. It’s also extremely easy to prepare for a quick side dish. This can easily be made gluten free with gluten free crumbs.
This time I took the breading from a recipe I use for chicken (pork chops and fish also work great with this coating) and adapted it slightly. I tried it on both golden beets and potatoes. It turned out with quite a nice flavor. So if you’ve got beets in your garden you are trying to use up (or you just love beets!) this recipe may work for you.
Here’s what the beets looked like when they were finished. I cut them up into rather wide French-fry shapes.
Here’s what I did.
I use a vegetable peeler to peel the beets. They are very hard and dense like carrots, but when you slice them in half they form layers almost like onions!
When you cut them down you can see the paler layers that make up the texture of beets.
The coating I used consisted of Italian bread crumbs, lemon pepper, garlic salt, thyme, and yes the cheap parmesan cheese from a can. I sprayed a large cookie sheet with cooking spray.
Dredge the beets in the coating mixture.
Place on the cookie sheet sprayed with cooking spray. Sprinkle any remaining bread crumb mixture over top.
Here’s a close up of Parmesan Golden Beets with Thyme. This is very tasty combination of herbs.
Here’s the recipe.
PARMESAN GOLDEN BEETS WITH THYME
(My own concoction inspired by my Parmesan Chicken Bake recipe from Ann Bingham)
1 golden beet, peeled, and sliced into French fry shapes
½ cup Italian bread crumbs
3 tbsp. Parmesan cheese (from a can)
1 tsp. lemon pepper
¾ tsp. garlic salt
1 tsp. thyme
Preheat oven to 400°. Peel beet, slice in half, then cut in strips and halve again. Set aside. Mix bread crumbs, parmesan cheese, lemon pepper, garlic salt, and thyme. Dredge beets in bread crumb mixture and place in sprayed cookie sheet. Bake at 400° for about 20-30 minutes or until lightly browned. 3-4 servings.
Here’s one more view of Parmesan Golden Beets with Thyme.
- Parmesan Baked Golden Beets (cantstayoutofthekitchen.com)
- Golden Beets Stir-Fry (cantstayoutofthekitchen.com)
- Sweet and Sour Beets (cantstayoutofthekitchen.com)
- Today’s Recipe: Roasted Beets with Goat Cheese and Herbs (williams-sonoma.com)
- Roasted Beet & Goat Cheese Salad with Maple Candied Walnuts (hauteapplepie.com)
- Grow Some Beets (thegreenery.ca)