Warm Beet Salad


The beautiful beet is an antioxidant-rich root vegetable that provides serious detox support for the liver and gallbladder. The deep pigments that give beets their rich color, called betalains, are special phytonutrients that provide anti-inflammatory and detoxification benefits. And they can be used in so many different ways. Roasted, shredded, added to salads or fermented vegetables. I love to add fresh raw beets to my sauerkraut and even to my kombucha. 

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.Save your beet greens to use in another dish, They are awesome for helping the body become more alkaline, so don’t throw those away.  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 just tender, add stems and garlic and cover again, cooking an additional 2-4 minutes or until stems are just tender. 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.