Beetroot with greens

This buttery, garlicky warm beetroot salad is a great liver cleanser, high in carotenoids (anti-oxidants) and truly morish. It stores well for several days of good eating. It’s Paleo, Vegetarian, Gluten free, Dairy free and Low histamine. To make AIP or vegan, replace butter with olive or coconut oil.

Preparation Time

15 mins

Cooking Time

1 - 2 hrs

Yields

4 - 6

Notes

If you don’t get greens with your beetroot, replace them with chopped raw parsley

Ingredients

1 bunch of fresh beetroot with leaves

1 tbsp grass fed butter

1 clove garlic, pressed

Squeeze of lemon juice

Salt and pepper to taste

Directions

Cut beetroot tops off and either boil the beetroot until tender, around 45 - 60 mins, or bake until tender, around two hours. If you have the time, baking is nutritionally preferable
When cooked, peel the beets and cut into 2 cm squares. Place in a serving bowl
Place washed greens in a saucepan and on low heat blanch until wilted
Press the juice out of the leave and chop finely
Mix the greens with the beetroot, butter, salt and pepper