A is for Avocado
C is for Carrots

B is for Beets

This is a part of our month-long Eating the Alphabet ProjectClick here to learn more about the book and project, and to see a list of all the recipes and activities.

Beets seem to be one of those vegetables that you either love or can't stand. A fun introduction is the best way to get your young reader to try a veggie like beets, masquerading as a food they already like, such as potato chips. When already sweet beets are sliced thin and baked into crunchy, slightly salty perfection, even the most stubborn picky eater can't refuse! 


Baked Beet Chips

adapted from several sources, including Natural Noshing's version


  • 4 beets
  • 2 teaspoons olive oil
  • salt
  1. Heat oven to 350 degrees Fahrenheit. 
  2. Wash beets and remove leafy tops. Peel with a vegetable peeler (save skins for beet paint activity, below).

    Baked Beet Chips

    Baked Beet Chips

    Baked Beet Chips
  3. Slice beets about 1/8 inch thick.  
  4. Place beets in a bowl. Add olive oil and toss to coat. 

    Baked Beet Chips
  5. Place beets on a cookie sheet and lightly sprinkle with salt. 

    Baked Beet Chips
  6. Bake for 20-25 minutes, until beets are crisp. 

    Baked Beet Chips


B is also for


Beet Paint

Kids will look at beets in a whole new way after having some painting fun. Use the peelings and tops off the beets for a painting adventure. Just remember beet juice stains so be sure a paint shirt or smock is worn. 

  1. Place the reserved beet skins and tops in a saucepan and add approximately 1/3 cup water. Add a splash of vinegar and a pinch of salt, for preservative and to bring out the color.  Bring to a simmer for about 5 minutes.

    Beet Juice Paint
  2. Remove from stove and strain juice into a heat safe bowl.

    Beet Juice Paint
  3. The beet juice paint will be more watery than normal paints so use a thicker paper than can absorb the extra liquid.

      Beet Paint
  4. Leftover beet juice paint can be stored in the refrigerator for another day of painting.



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