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–+ servings
Ebonie Garnica

Sautéed Beets and Greens for Full GAPS

This side dish uses both the beet roots and the greens attached to them. Boil the roots until tender, peel and cut them, then sauté them with the chopped greens in butter or coconut oil. The greens wilt while the cooked beets warm through, and the pan needs only salt and pepper to finish.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 beets with their leafy tops attached
  • 3 tablespoons butter or coconut oil
  • 1/2 teaspoon mineral-rich sea salt
  • Freshly cracked black pepper to taste

Method
 

  1. Cut the beet roots away from the attached leaves. Set the leaves aside. Cut each beet in half.
  2. Put the halved roots in a large pot and cover them with water. Bring to a boil and cook until tender, about 20 minutes.
  3. Remove the roots from the water. After they have cooled a little, peel them and cut them into small pieces. Chop the reserved leaves.
  4. Melt the butter or coconut oil in a large sauté pan over medium heat. Add the cooked beets, chopped greens, and measured salt.
  5. Sauté for a few minutes, until the greens have wilted. Finish with cracked black pepper and serve.

Notes

Original yield: 4 servings. Prep: 10 minutes; cook: 25 minutes; total: about 35 minutes.

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