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.


Our Health and Wellness Disclaimer

This website is for educational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis or treatment. If you have questions about a medical condition, please see your physician or other qualified health provider.

  • Black Facebook Icon
  • Black LinkedIn Icon