SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
The entire beet—including the bulbs and the stems—is this dish’s star. Beets have so many heart-healthy compounds, from their anthocyanin compounds that give them their beautiful color to its high nitrate content that helps decrease inflammation and improve blood flow. This salad uses the whole beet plant to create a salad bursting with flavor when paired with balsamic vinegar and sunflower seeds.
2 teaspoons avocado oil
3 medium whole beets, including greens and roots, chopped, divided
1 tablespoon balsamic vinegar
1 tablespoon sunflower seeds
1
.
In a medium pot, heat the oil over medium heat for about 2 minutes.
2
.
Add the beet roots and cook, covered, for 5 to 7 minutes, until they are fork-tender but not soft.
3
.
Add the beet greens to the pan and cook for an additional 5 to 7 minutes, uncovered, until the beets are tender and the greens are wilted.
4
.
In a large mixing bowl, combine balsamic vinegar, sunflower seeds, and the beet mixture and serve or store in an airtight container in the refrigerator for up to 3 days.
FLAVOR TIP:
Add 2 minced garlic cloves to the diced beets in step 2 for added flavor.
Per serving:
Calories: 111; Total fat: 5g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 141mg; Potassium: 554mg; Magnesium: 44mg; Carbohydrates: 14g; Sugars: 10g; Fiber: 6g; Protein: 4g; Added sugar: 0g; Vitamin K: 228mcg