Many years ago, I worked with an exceptional nutritionist named Jessica. She gave me some of the most amazing, simple, healthy recipes to help me stabilize my body and all it was going through.

I’ve kept that recipe book for more than a decade, and I still use it often. This recipe for Warm Beet Salad is one of my absolute favorites. I’ve added the cheese over time as a tasty element, but it’s fantastic as a straight up vegetarian version as well. Try them both!

Ingredients

• 1/2 bunch of red beets with greens attached

• 1/2 bunch of golden beets with greens attached

• 1 Tablespoon of coconut oil

• 1 Tablespoon of olive oil

• 1 clove of garlic, diced or minced

• sea salt to taste

• Feta cheese (optional)

Step 1

Remove beet greens, wash, and set aside. Scrub beetroots and peel if desired.

Step 2

Cut beetroots in half. laying cut side flat, and slice into 1/4” thick slices. Chop stems and leaves into bite-sized pieces.

Step 3

Heat coconut oil in a large pan over medium heat. Add 1/2 cup of water and sliced beetroot. Cover and cook until just tender, about 5-7 minutes.

Step 4

Add stems and garlic to pan with beets. Cover and cook for 204 minutes until stems are just tender. Add greens and cover for another minute to allow leaves to wilt.

Step 5

Drizzle lightly with olive oil and sprinkle with sea salt.

Serve warm. Sprinkle with feta cheese, or other desired toppings. I also love to add chopped walnut or pecan to this for a little extra crunch.