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9. 27. 10 / rosemarried

Weeknight dinner: BLB’s (Bacon, Lettuce, and Beets).

I am a recent convert to the wonderful world of beets. For whatever reason, I never cared for them. I think my dislike was mostly a texture issue, mixed with a wariness about the neon pink/red color. However, much to my surprise, this summer I discovered that I really like beets. I credit this discovery entirely to the fine folks at Foster Burger, as their Kiwi Burger (ground lamb patty topped with aged cheddar, a fried egg, and roasted beets) really opened my eyes to the amazing flavor of beets. The Kiwi burger is so incredibly complex and delicious, and it’s the beets that really make the burger memorable.

So, I know I’m a little late to the beet party, but now that I know how great they are – I can’t get enough. I started roasting my own beets at home, and have been topping burgers and sandwiches with them all summer. I haven’t made any fun beet salads yet (I’m still a newbie!), but that is next on the list.

All that to say, I don’t really have a recipe to share. It’s more of a fun weeknight dinner idea: The BLB (Bacon Lettuce and Beet) Sandwich. There is no recipe to post, as BLB’s are relatively self explanatory. All you need is bread, bacon, lettuce, and beets! And, of course, whatever other condiments or add-ons you want to use to jazz up your sandwich. When I made these the other night, my sandwich creation ended up being a BLTB (Bacon+Lettuce+Beet+Tomato) sandwich on toasted sourdough with wholegrain mustard. It was near perfect. Such and easy and simple dinner, and yet so good.

However, for those who may be new to beets (as I am) or for those who tend to buy them already prepared, I will share this simple recipe for roasted beets. Once roasted, you can use them any way you please – on burgers, sandwiches, salads, or on their own.

Roasted Beets

3-4 Red beets

Preheat the oven to 400 degrees

Wash and trim your beets, leaving a 1/2 inch of the stems on top of the beet (Note: beet greens are delicious! Don’t throw em out!).

Pat the beets dry and then wrap each beet individually in tin foil.

Place beets directly on the rack, and raost for an hour (or until soft & tender when poked with a knife).

Let the beets cool. Once cool, use a paper towel to rub the beet skin off. (You can use your fingers or a knife, but this process is quite messy! I recommend using a paper towel so you dont have pink fingers.) Slice and enjoy!


Leave a Comment
  1. sarah / Sep 29 2010 3:12 pm

    Fantastic. I love beetroot, and they are so much better raw or roasted (or even boiled) than the pickled ones my aunts served me growing up.

    Maybe you would like to join the Velveteers group?? 🙂 You would be very welcome.

  2. ms. tea / Oct 1 2010 8:53 am

    delicious! our favorite use of beets is to roast them up with other winter veggies (diced and tossed with potatoes, winter squash, yams, brussels sprouts), olive oil, garlic and spices. roast uncovered for 40-60 minutes at 400 until the veggies start to caramelize and collapse. excellent to sprinkle with some crumbly cheese (goat, gorgonzola, feta, etc) before the last 15 minutes of roasting. serve on a bed of quinoa or couscous, or inside a pita pocket with hummus or baba ganoush. or puree all together and dump in a can of coconut milk for a hearty soup!


  1. For the love of beets. « rosemarried

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