Some Healthy Beet Recipes to get you started

Liver/Gallbladder Salad

(recipe courtesy of Caroline Barringer, lead teacher, NTA)

Shredded raw beets

Shredded raw carrots (equal parts of beets and carrots)

Chopped dandelion greens

sea salt

olive oil (a generous amount)

a squeeze of lemon juice

a splash of apple cider vinegar (living, of course, like Braggs brand)

Mix well.

A person can eat this with meals several times per day if needed.

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Beet Kvass

(recipe courtesy of Sally Fallon’s Nourishing Traditions)

▪   3 medium or 2 large organic beets, peeled and chopped up coarsely

▪   1/4 cup whey(To make this recipe dairy/casein free, omit it and just use 4 teaspoons of salt instead of 2)

▪   2 teaspoon sea salt[TNC: I reduced the salt to 2 tsp from 1 T]

▪   filtered water

Place beets, whey and salt in a half gallon glass container or 2 quart jars.

Add filtered water to fill the container.

Stir well and cover securely.

Keep at room temperature for 2 days before transferring to refrigerator.

When most of the liquid has been drunk, you may fill up the container with water and keep at room temperature another two days. The resulting brew will be slightly less strong than the first. After the second brew, discard the beets and start again. You may, however, reserve some of the liquid and use this as your inoculant instead of the whey.

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Beet Fennel Salad

(recipe courtesy of Emily and Justin Waiser)

Thinly slice raw beets and raw fennel.

Add chopped fresh parsley, sea salt and fresh ground pepper.

Drizzle generously with good olive oil and a splash of white balsamic or apple cider vinegar.

Little bit of onion.

(Adjust amounts according to # you would like to serve)

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Roasted Beet and Walnut Salad

3 medium beets, peeled and chopped into bite sized pieces

½-1 cup soaked walnuts (soaked overnight)

coconut oil or ghee for pan

olive oil

apple cider vinegar or lemon

sea salt

Roast beets in coconut oil or ghee in a 350 degree oven until fork tender.  Just before beets are done, add soaked walnuts to the pan to get them nice and crispy (even better would be dehydrated after soaked to keep them raw).   Remove from heat.  Add olive oil, acid, and sea salt to taste.