Warm Beet Salad


The hard-working beet is an antioxidant-rich root vegetable that provides serious support for the liver and gallbladder. The rich pigments that give beets their deep color, called betalains, are special phytonutrients that provide anti-inflammatory and detoxifying benefits.

Loaded with a variety of additional nutrients such as folate, potassium, magnesium, fiber, and vitamin C, beets are a great way to increase the nutrient-density of your diet.

Warm Beet Salad


½ bunch red beets with greens still attached

½ bunch golden beets with greens still attached

1 tablespoon coconut oil for cooking

1 tablespoon olive oil for dressing

1 clove garlic, diced

Sea salt to taste



Remove beet greens, wash and set aside for later use. Scrub beetroots or peel if desired. Cut beetroots in half, lay cut-side flat and slice into ¼” – ½”-thick slices.

Heat coconut oil in large pan over medium heat. Add ½ cup water and sliced beetroots. Cover and cook until beetroots are just tender about 5-10 minutes.

Meanwhile, chop stems and leaves into bite-sized pieces. Once beetroots are tender, add stems and garlic and cover again, cooking an additional 2-4 minutes. Add beet greens and cover once more. Cook for one additional minute or until leaves are just wilted. Drizzle with olive oil and sprinkle with sea salt. Serve warm.