Wednesday, July 25, 2012

Roasted Beets and Greens Salad

This recipe utilized the ENTIRE beet plant: the leaves as well as the roots! 

3 medium sized beets with greens
2 tablespoons coconut oil
peppered goat cheese
salted and roasted sunflower seeds

  • Roast the beets ahead of time (directions here) and let cool.  Peel the beets and cut into cubes.
  • Wash and chop greens. 
  • Heat the coconut oil until hot and drop the greens into the pan.  Cook, stirring occasionally, until the leaves are dark, dark green in color and a little crispy.
  • Remove from heat. 
  • Layer the greens, the cubed beets, crumbled goat cheese, and sunflower seeds.  
  • Add salt and pepper to taste.  
There are no exact quantities.  Just add all the ingredients in the proportions that look and taste good to you.  Enjoy. 

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