Simple Steamed Beets and Some Tips for Eating Them


Beets are wonderful with creamy cheese such as feta, Burrata or chevre. Nuts such as pistachio, hazelnut, walnut or pine nuts are also a great compliment. Adding a little acidity with lemon or vinegar is nice. Don't forget the sea salt and olive oil either! Beets are amazing on salads. Our current favorite is Little Gem lettuce, beets, roasted pumpkin seeds, green onions and chevre.

-Cut the tops off of 1 bunch of beets, leaving about 2 inches of stem. Reserve the tops for another use.

-Rinse the beets, then place the whole beets in a steamer with about 2 inches of water.

-Steam for about 20 minutes until tender when pierced with a fork, check the water level about half way through and add more if needed.

-Remove from heat and run under cold water until partially cool.

-Slip skins off.

-Slice the beets into wedges or rounds.

-If you are going to eat them as a side dish, dress them with a few sprinkles of Balsamic vinegar and/or lemon, some sea salt and freshly ground black pepper.


Oven Roasted Hash Browns

The secret to browning potatoes in your oven is coconut oil!

-Preheat your oven to 350 degrees.

-Wash 2 pounds of potatoes, scrubbing them up well.

-Peel off any skin that looks questionable.

-Grate the potatoes using a box grater or the grater attachment on a food processor.

-Melt 3-4 TBS extra virgin coconut oil on a large rimmed baking sheet; set the timer for 2 minutes so you don’t burn the oil.

-Sprinkle the potatoes with a tsp of Celtic sea salt and then toss the potatoes with the melted coconut oil until well coated.

-Bake for 15 minutes, then take them out and stir well.

-Put them back in and bake for another 5-10 minutes until fairly well browned.

-Taste for salt and serve hot.