The humble beet has gone out of style in many kitchens but it is an antioxidant-rich root vegetable that provides incredible 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.

This recipe uses both the root and the greens. While many of you know that you can eat the root (the beet) the greens are also great for you. If you have other recipes calling for just the roots, don’t throw away the greens. They are great in salads, smoothies, soups, or sauteed with olive oil, balsamic vinegar, and sea salt.

Loaded with a variety of additional nutrients such as folate, potassium, cacium, iron, magnesium, fiber, and vitamins A,C and K, 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



  1. 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.
  2. 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).
  3. 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.