Warm Beet Salad
Beets are an antioxidant-rich root vegetable that provides serious 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.
Loaded with a variety of nutrients such as folate, potassium (essential for healthy nerve and muscle function), magnesium, fiber, manganese (good for your bones, liver kidneys and pancreas) and immune-boosting vitamin C, beets are a great way to increase the nutrient-density of your diet. Eating beet root may help to lower blood pressure, boost your stamina, and fight inflammation and cancer.
And we’d be silly to throw away the beet greens! They are among the healthiest and most nutritious part of the plant! The greens supply significant amounts of Vitamin A, Vitamin C, iron and calcium and may strengthen your immune system as well as support brain and bone health.
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
1/2 cup fresh squeezed orange juice (or water)
1 tablespoon olive oil for dressing
1 clove garlic, diced
Sea salt to taste
- Remove beet greens, wash and set aside. 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 orange juice (or 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.