Need a sweet treat that’s made of… vegetables?! This one is practically a dessert it’s so sweet—but it’s not overpowering or over-the-top, so it’s hard to go overboard on this one.
And who doesn’t love all the liver-supporting, energy-giving, blood-purifying properties of beets? Plus, they’re high in iron, fiber, magnesium, phosphorous, folic acid, beta carotene, tryptophan, beta cyanine and vitamins A, C & B, and they help support the liver, cleanse the blood and support mental and reproductive health, so they’re tasty and amazing for you. Eat up! —Kristin Muckerheide
3-4 as a side dish
beets, cut into bite-sized pieces
coconut oil or butter from grass-fed cows (or organic butter)
large red onion (or 1 small onion), diced
sea salt & pepper, to taste
In This Recipe
Add your fat to the bottom of a non-stick pan (you don’t want those nasty chemicals!), and turn the heat to medium-high. You may need to readjust down to medium depending on your stove.
Add your cut up beet pieces and red onion to the pan, and let cook.
You want the beet to be almost or all the way cooked through before you add the balsamic vinegar, since it will evaporate pretty quickly and get sticky.
So once you’ve reached that point, pour the balsamic vinegar into the pan, stir and let it cook until the vinegar has reduced to a sticky glaze or sauce. You don’t want the beets to be swimming in vinegar; you want it to cook down until it’s a nice glaze.
Now, add your sea salt and pepper, taste, and add more if you need to. Turn off the heat, and let the beets cool down. Voila! Enjoy :)