Sauteed Beets with Spring Greens

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I spend a little time every Sunday morning at my local farmer’s market. I get some food for the week like pastured eggs, milk, fruits and vegetables. I love seeing what food is in season and how it changes from month to month.

Spring brings such colorful fruits and vegetables like deep red and golden beets and bright leafy greens. This simple dish is easy to make and utilizes the beautiful colors of spring. Eat these sauteed beets with spring greens as a side dish for lunch or dinner.

Sauteed Beets with Spring Greens:

Serves 1 (double or triple amounts for more people)

1 medium red beet
1 cup greens (can be any greens like dandelion greens, kale, collard. I used a combination)
2 tbsp ghee, butter or coconut oil (where to buy coconut oil)
1 tsp garlic powder
salt and pepper to taste
shredded cheddar or Parmesan- optional (where to buy non-gmo cheese)

1. Peel the beet and cut into quarters then slice into very thin slices.

2. Melt the ghee in a cast iron skillet (I used my mini one, since this was a single serving) under medium-high heat and add the beets.

3. Wash and chop the greens. They shouldn’t be finely chopped. They should be cut into large pieces.

4. Once the beets have softened a little bit (you can pierce them with a fork to check) add the greens and stir occasionally. Add garlic powder, salt and pepper and stir until the greens have slightly wilted.

5. After removing from the pan, sprinkle a little cheese on top if you want.

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