Warm Beet Salad
The humble beet is an antioxidant-rich root veggie that provides some 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 additional nutrients such as folate, potassium, magnesium, fiber, and vitamin C, beets are a great way to increase the nutrient-density of your diet.
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. Scrub beetrootsor 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.