We Got the Beet!

A busy, busy week but a fun one. Dee is visiting from New York, and as she is a movie buff, we’ve made quite a few trips to Railroad Square Cinema in Waterville.  They’ve had a terrific line-up of movies, and all four that we saw were good. (We saw Mr. Holmes, Mistress America, A Walk in the Woods, and Phoenix.)

With all this fun, there hasn’t been much time for blogging, but I did want to slip in a recipe, as promised. This week’s—a beet fajita—is a quick one that incorporates the egg technique used in the fried-rice recipe I posted a while back. That is, make a well in the center of the ingredients, pour in the beaten eggs, let the eggs set, scramble them, and blend them in with the rest of the ingredients, which have been sautéed  until soft.

Like most fajitas, this one is easy to prepare, and it doesn’t have many ingredients—beets, corn, garlic, egg, and cheese. For a smoother flavor, I dry roast the garlic in a skillet before peeling and chopping the clove. (I also do this for any recipe that calls for raw garlic.)

Another good point about this recipe is that even if—ahem—beets are not your favorite vegetable, they are tasty prepared this way. These fajitas didn’t get a “pretty darned good” from Clif, but that is his highest praise reserved for only a few special dishes. The fajitas did, however, merit a “not too bad,” which means he liked it well enough to go back for seconds.

Not too bad, indeed, for a husband who is not too fond of beets.

Roast the garlic for a smoother flavor
Roast the garlic for a smoother flavor


Mise en place
Mise en place


Stir-fry the beets and corn
Sauté the beets and corn


Make a well for the egg
Make a well for the egg


Bon appetit!
Bon appetit!


Beet Fajitas
Makes 4 fajitas


  • 1 medium raw beet, peeled and grated
  • 1/2 cup cooked corn
  • 1 egg, beaten
  • 1 clove of garlic, minced
  • 1 tablespoon of vegetable oil for sautéing
  • Salt and pepper to taste
  • 1/2 cup of grated cheese (Monterrey Jack is my favorite for fajitas.)
  • 1/4 cup of chopped parsley, for a garnish (Optional)
  • 4 fajita tortillas


  1.  Heat the oil in a skillet. Add the corn and the grated beets and sauté until the beets are soft, about 5 minutes. Add the garlic and sauté for 30 seconds.
  2. Make a well in the center of the ingredients. Pour in the beaten egg, let set, and then scramble. Once the egg is scrambled, mix it in with the beets, corn, and garlic.
  3. Warm the tortillas according to the directions on the package.
  4. Spoon the beet mixture into the tortilla shells and top with grated cheese. Sprinkle with parsley, if using.
  5. Rice is a good side for this meal.

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