Beet Root and Greens Salad with Capers – Great Side Dish


In one of my favorite novels, Jitterbug Perfume, by Tom Robbins, there is a quote: “Breathe properly. Stay curious. And eat your beets.”  A lot of people do not like beets, and I did not grow up eating them, but I wish I had because they are one of my favorite foods when prepared well. I had absolutely no idea that you could eat the stalks or greens! Tonight I felt guilty as I was about to throw them away so I Googled “things to do with beet roots” and found this awesome recipe, which I have modified slightly for my own tastes and what I had in my kitchen and included the recipe below.

I served it with pan seared tuna, and it turns out the salad was even better than the tuna itself!


  • Beet stalks
  • Beet greens (shredded)
  • 2 TBSP Coconut oil
  • 2-3 cloves of garlic
  • 2 TBSP freeze dried onion (or you can used fresh minced onion)
  • 1/2 Cup Almond Milk
  • Small amount of lemon
  • sea salt
  • 2-3 TBSP pine nuts


  1. Heat the oil in a pan and cook the onion until it browns a little
  2. Add minced garlic and sautee for a few seconds
  3. Add beet stalks and greens, stirring continuously until the greens wilt a little
  4. Add capers and milk
  5. Cook for 3-5 more minutes and then remove from heat
  6. Add salt and a squeeze of lemon
  7. Add pine nuts
  8. Serve as side dish or eat by itself!


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