1 beet with several leaves of beet greens
¼ cup pine nuts
Celtic Sea Salt
Optional: Olive Oil, Butter or Barlean’s Flax Oil
Wash beets and slice into thin rounds (they cook faster that way). There is no need to peel them. That is a waste of time and more importantly, a waste of nutrients.
In a saucepan, add about 1 or 2 inches of water. Place the beets in first then put the greens on top. Turn the heat up to bring to boil, and then turn it down to cook until tender. Cooking time is about 10 minutes.
While beets are cooking grind pine nuts in a coffee grinder or blender, making a nice chunky powder.
When beets are tender, remove and place them into a bowl with a slotted spoon (so they won’t be so watery).
Don’t forget to add a hearty scoop of Cultured Veggies!