The tangy taste of goat cheese and the sweetness of the beets make a perfect combination topping for any salad. In this particular salad I chose spinach, but you can also use Romaine or any organic baby lettuce. Sprinkle fresh parsley for additional flavor.  Beets are very high in glycine betaine which has great cardiovascular benefits. They are also a rich source of folates, Vitamin C and A.  I love the color they add in contrast to the greens, which makes for a very appealing salad. Bon Appétit!

Scrub and clean 4 organic beets. There is no need to peel the beets.

Slice in half and quarters and then in smaller pieces.

Place the beets in a small pot with 2 Tbs. coconut oil.

Stir frequently and “steam the beets in their own juice until they are a little softer, but still crunchy.

If you like the traditional “sweet and sour” beet taste, you can sprinkle 1 Tbs. of xylitol and 1 Tbs. of raw apple cider vinegar to the warm mixture.

Place the beets on top of a plate of greens. Sprinkle goat cheese or feta. Be creative by adding raw nuts or onion slices.

Dressing:

¾ cup extra virgin olive oil

¼ cup raw apple cider vinegar or freshly squeezed lemon juice

1 Tbsp. xylitol, maple syrup or stevia to your taste

1 Tbsp. organic mustard

1 tsp. crushed garlic

Add your favorite spices. (I like Bragg’s Organic Spice Mix)

Use a whisk to blend the oil and other ingredients. Pour a small amount over the salad.