Matilda’s Beet Popsicles

Beet it. Just beet it. No one wants to be defeated!

Beets are incredibly nutritionally sound.  Whether you enjoy them steamed, roasted, shredded, or juiced, you will benefit from them.  High in potassium, magnesium, A, B, and C, beets are a great staple to add to your diet. For women in particular, they help with maintaining iron, and folic acid levels.  Both the beet and the beet greens are beneficial for helping reduce cancer cells, used as a natural energy source, and even said to be a source for increasing your immune system.

While preparing meals for my family, I try to think ahead and determine how I can use every bit of an item.  So much gets thrown away in most homes and restaurants; things that can provide substance and another meal.

So when I blanched some beets the other evening, I saved the brilliant red water for two reasons. One, as a refreshing iced drink on the 90 degree 4th of July afternoon, and to also prepare beet based popsicles for my kiddos.  My youngest, Matilda, helped to prepare these.  I’m a huge advocate of allowing children to help prepare meals, and snacks so they become more interested in food and take part in creating something delicious that they want to taste just out of being proud they were able to get creative making it.

Matilda and her sisters devoured these, exclaiming “These are SO good!”

Matilda’s Beet Popsicles:

2 cups blanched beet juice water, chilled

1 1/2 cups unsweetened almond milk

1 heaping cup of fresh blueberries

2 bananas

1 Tbsp. lemon juice

6 leaves peppermint

1/8 cup maple syrup


Place all ingredients into a blender, and blend until completely smooth. Transfer into popsicle makers, and then freeze overnight.






Chilled Beet Salad

We left for Washington State on July 5th; just shy of a year ago.  It has been a bittersweet experience.  We miss our friends so incredibly much, and think of them daily.  Their companionship, conversation, laughter, shoulder to cry on, ideas to bounce back and forth, and their genuineness is something that cannot be replaced.

Our recent journey back to CA was incredible.  This recipe makes me think of one of my besties, Brianne Wells.  It was at her house, prior to her son’s birthday party, that I was asked to prepare this.  I love everything about it.  Thank you Brianne for this recipe.

I will miss gathering this year, as we have done for the last 14 years or so, to celebrate our favorite holiday alongside you and your family.  Cheers!  I’ll be eating this beet salad on Saturday, and be thinking of you guys.


6 large beets or 5 1/2 cups of medium diced beets

1 cup dill pickles, mince

1/2 cup “mayo”

1/4 cup pickle juice

3 cloves of garlic, minced

1 Tbsp. dried dill

1 tsp. sea salt or to taste

dash ground black pepper


Steam diced beets until tender. Set aside and allow to cool.  In a mixing bowl, prepare “dressing” by combining pickles, mayo, pickle juice, garlic, dill, sea salt, and black pepper.  Whisk well.  Add the dressing to the steamed beets, and mix well.  Allow to chill for two hours.