Beets may be the extra little addition that’s missing from your morning meal.
On the weekends I enjoy using the extra time in the morning to experiment with new recipes. This sometimes consists of making something up based off of what I have left in the house rather than me planning ahead. My newest breakfast idea came from knowing I had eggs that needed to be used, but wanting to be creative. However, I didn’t have much else to mix with them. I was going to do an egg on toast when I began to overthink the beets I had. Luckily this turned out to be a wonderful hold up because instead of using them for a lunch or dinner meal I decided why not have beets for breakfast?!
I love beets but am just starting to cook them myself. Since I’ve recently discovered how much I like them I order them as often as possible at restaurants, especially if it is something with red and gold beets together! The last time I went to the grocery store I decided I had to buy a gold one too and prepare it on my own.
In my opinion, you can’t go wrong with sautéed beets so I filled my skillet with beets, spinach and eggs together! This trio provides tons of vitamins and a good source of protein. For this recipe you can choose whatever color beets you prefer, or try both like I did!
Peel the beets then chop into small pieces (about an inch or so in size). Sauté with coconut oil, herbs and seasoning in a skillet until they start to soften up. This should be about 5 minutes or so.
Push the beets to the outer side of the skillet and crack the eggs into the middle. Cook for a minute or two, depending on how you like them.
When they are almost finished cooking toss some spinach in to heat up on a separate side of the pan. (You can choose to do the vegetables in a separate skillet of course.)
Once everything is ready remove from the beets, spinach and eggs heat and serve warm!
- Peel the beets then chop into small pieces. Sauté with coconut oil, herbs and seasoning in skillet until they start to soften up.
- Push the beets to the side of the skillet and crack the eggs in. Cook for a minute or two, depending on how you like them. While they finish cooking toss some spinach in to heat up on a separate side of the pan.
- Once everything is ready remove from heat and serve warm!
This can be made with the same color beet, it is not necessary to choose two different kinds.
Beets, spinach and eggs is a deliciously smart combination. This colorful, healthy and scrumptious dish is something you can definitely appreciate! To me, beets taste like candy…. so it’s like a treat right after you wake up. Breakfast is served!
If you are interested in knowing how to cook the entire beet in a recipe check out this post. Spinach is wonderful for your body, but the greens of the beet are nothing to waste!
Wish list cookware set! Eco friendly nonstick ceramic skillets in three different sizes. Yes please!
>>This is a Whole30 APPROVED recipe!
Some sources I used to gather information:
Beets are some of my favorite root vegetables. I can’t wait to try this!
I love beets and especially combining varieties that are different colors. This is a terrific way to start a day!
This is such a unique idea! It is hard to find a good recipe with beets, so this looks like a great recipe to try.
I agree- now that I like them I plan to do lots more with beets!
This looks & sounds amazing. They love the color & the use of beets. I’m always trying to find a good way to integrate them into meals. :]
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This is a couple years later but I wanted to add – if you don’t like the idea of flipping eggs in the pan, I suggest that you add salt and pepper to your liking to the eggs when you first put the eggs in the middle, add the spinach and then add a tablespoon of water right next to the eggs and cover the pan. Let the eggs sit for about a minute while the steam cooks the whites. You need to play with the steam time to your preferred egg likeness
I just finished eating this for my dinner. Dang! Much better than I expected! Nice fast dinner, I followed the recipe exactly. Thank you for this great recipe!!! *****
That’s wonderful to hear!