Three Lily Farm Blog

Forest and Farm to Table

Beauty-full Beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious".

— Tom Robbins, Jitterbug Perfume 

Beets have always been one of my favorite vegetables. Their sweet-earthy quality pair up with so many different ingredients and can be enjoyed any time of the year, raw or cooked. To, me beets have always invoked a sense of love and passion in what I do, so it's made it a personal favorite to serve on Valentine's Day.

The recipe below makes 1 large or 2 small plates, so double or triple the recipe if you want a larger portion.

Beauty-Full Beets

serves 2


  • 1-2 small beets
  • 2-3 ounces ricotta solata or goat's cheese
  • 2 cups spinach
  • 1/2 cup macadamia nuts
  • 1 garlic clove
  • 2-3 Tbsp olive oil
  • a few pinches of sea salt
  • freshly cracked black pepper
  • a splash of lemon

Place a few even sized beets in a roasting pan, add fill the bottom with some water then cover the pan in tin foil. Cook the beets in 350°F oven for about 45 minutes, more or less depending on the size, until you can pierce a knife through the flesh with ease. Remove from the oven, take off the foil and let cool until you can work with them in your hands. 

While the beets cook, put the macadamia nuts onto a pan and roast in the oven for 8-10 minutes, until golden brown. Let cool, set a few aside, then place in a food processor with the garlic and pulse to break up into smaller pieces. Add the spinach and process while drizzling in the oil. Season with sea salt and pepper.

To serve, spread some of the spinach puree on the bottom of the plate, then add a few peeled, and sliced beets and a few chunks of cheese. Garnish with some chopped mac nuts and drizzle the plate with some quality olive oil. 

Best to serve this to each other :)