King Hill Farms Simple & Sublime Beets ♥

King Hill Farms Simple & Sublime Beets ♥, my favorite way to truly savor the first just-roasted, still-hot beet. Low Carb. WW1.
graphic button small size size 10 My favorite way to truly savor that first hot beet, so simple, so sublime. graphic button small size size 10

From the size of the collection of beet recipes alone, it'll come as no surprise that there's a special spot in my palate for beets. But this recipe (if you can call something so supremely simple such) has changed my beet-cooking habits forever.

You see, every few weeks, I roast a potful of beets, this isMy Favorite Way to Roast Beets, usually while busy in the kitchen with supper but never intending to eat them til the next day or later.

Now, forever more, as soon as they're cooked, I shall slice one warm beet, sprinkle the slices with good salt and sweet paprika, dab them with butter. Then I'll sit, better to observe the paprika and beet juice swirl orange-magenta with golden whorls of butter; then, only then, will I sllllooooowwwwwlllllllllly savor every bite.

Many thanks to Kathy Manson from King Hill Farms in Brunswick, Missouri whose family custom harvests Missouri's native pecans, for sharing this simple, sublime way to enjoy fresh beets. I can't wait to meet in person!!

"Oh my stars and garters - these were SO GOOD!" ~ Anonymous


Hands-on time: once the beets are cooked or roasted, 5 minutes
Serves 1

1 just-cooked, still hot beet, peeled and sliced (how to cook beets? check here for methods)
Good salt ~ I use fleur de sel
Sweet Hungarian paprika
Unsalted butter ~ a teaspoon is plenty

Arrange the slices on a white plate (any color will do but white shows off the swirls of yellow and magenta and orange that will collect). Sprinkle slices with salt and paprika. Dab with butter. Slowly ~ slowly ~ slowly savor every bite to enjoy.

Still Hungry?


~ My Favorite Way to Roast Beets ~
(photo tutorial with tips & tricks)

~ How to Make a Roasted Beet Salad ~
~ Beet Salad with Sumac, Yogurt & Pita ~
~ Twice-Roasted Beets with Red Grapes, Cherries, Blueberries & Avocado Feta Cream ~
~ Beet Pesto ~
~ more beet recipes~
from A Veggie Venture

~ Borscht Beets with Sour Cream ~
~ Those Pink Potatoes ~
~ Refrigerator Pickled Beets ~
~ Karelian Borscht (Finnish - Russian Beet Borscht Soup) ~
~ more beet recipes ~
from Kitchen Parade, my food column


No-Cook Tabbouleh Eggplant Sandwiches with Cilantro Hummus Summer Orzo with Radicchio Chipotle Chickpea Salad (< reader favorite!) Avocado Salad with Hearts of Palm BLTs with Avocado King Hill Farms Simple & Sublime Beets (< for beet lovers) Amaranth Greens More Matters: The New Fruits & Veggies Campaign Grilled Eggplant with Balsamic Honey Syrup Romano Beans in Butter-Braised Garlic (< watch for romano beans at the farmers market) Seared Radicchio Weight Watchers Italian Zero Points Soup Tomato & Onion Salad Stacked Ratatouille (< totally versatile!) Sautéed Cucumbers How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn 'Milk' Corn & Cucumber Salad with Fresh Blueberries Succotash Salad with Green Beans, Lima Beans, Corn & Tomatoes Raw Tomatillo Salad with Blueberries (< lovin' this year's blueberries!) Pretty Ways to Serve Summer's Best Tomatoes

© Copyright Kitchen Parade 2006, 2009, 2010 & 2015
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Now that's my kind of beets!

  2. I love beets, but have never thought of combining them with Hungarian paprika. Thanks for the intriguing idea, Alanna!

  3. I have a new found love for beets, this looks like one to try!

  4. Oh my stars and garters - these were SO GOOD! Beets are something I've come to late in life - my mom hates them, I had literally never eaten one in my life until I found this great little Italian restaurant in college. Their big bowl of salad for the table comes topped with exactly 4 slices of canned beet. Now I cook beets regularly, and eat several cans of beets on my salads every week.

    I made these and the Winter Stew with venison and butternut squash. I ate three entire beets by myself, and barely had room for any stew.

    BTW, in my area, I get the best beets for the best price at Target. Weird, I know.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna