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.