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Author Notes: 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
Serves 3-4 as a side dish
- 3 beets, cut into bite-sized pieces
- 4 tablespoons balsamic vinegar
- 2 tablespoons coconut oil or butter from grass-fed cows (or organic butter)
- 1/2 large red onion (or 1 small onion), diced
- sea salt & pepper, to taste
- 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 :)