Pollan Family's Maple-Balsamic Root Vegetable "Fries"
march 10, 2015

This winter I've been trying to get my kids to eat more beets. It has been a real challenge so far. These "fries" seem promising, though: there are plenty of similar recipes out there, but this is the best one yet. The key is to slice them thin, 1/4 inch all around. Then add just a hint of sweet tanginess, some thyme and a decent amount of salt.

I made these with potatoes, carrots, celery root and beets, but you can use just about any roots. They bake up pretty fast, so be careful not to burn them.

My daughter ate hers up and politely announced "these are not my favorite." My son took a little more convincing and eventually ate all of his potatoes and one of the beets. In time, I suspect they will both come around. It wouldn't hurt to up the number of potatoes and lower the beets and carrots. Celery root might blend in with potatoes, so I'll try to sneak in more of that next time.

This is one of two recipes featuring beets that my children will actually eat. The other is Beet Latkes. I'm so glad I've found them both!

On p. 250 of The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals. I served this with French Lentil Salad from p. 227 of the same cookbook and grilled swordfish.