Balsamic Roasted Beets and Basic Greens

  • 1 bunch trimmed beets
  • 1 tbsp. balsamic vinegar
  • 2 pinches sea salt
  • 2 pinches black pepper
  • 1 large bunch kale, chard, collards or a mix of baby power greens
  • 2-3 cloves garlic, minced
  • 1 tbsp. olive or coconut oil
  • 1/3 cup broth
  • Preheat oven to 400 F
  • Gently scrub beets and pat dry, wrap in foil and roast until tender (about an hour).
  • While beets cook, cut the touch center stem from the greens and then slice into small pieces (unless using a mix of baby greens).
  • Once beets are tender, remove from the oven and let cool, then peel.
  • Saute garlic in oil for 30 seconds on medium. Add greens and and a bit of broth and cook until wilted and bright green. Add more broth as needed to keep them from sticking. This process won’t take long.
  • Dice the beets. Place beets in a medium bowl with balsamic vinegar, sea salt and pepper and toss to coat. Then serve on top of greens.
  • *Optional: top with raw nuts and goat cheese