Chicken and Beets

What I love about beets:

-you can use the entire vegetable; the root and leaf - in fact the leaf and the beet are equally nutritious

-Beets are high in folic acid, potassium, calcium and antioxidants; betacyanin, which is what gives beets their rich red color.

-Beet greens are high in Vit K, A; beta carotene and lutein

-they are sweet and therefor can be paired with sweet or savory sauces.

Here is part of my lunch which was ginger, lemon, dill beets on a bed of beet greens

Ingredients and directions:

-1 stock of beets (separate the green tops and the root bulb - wash, peal the leaves into small sections and throw in a pan, cut the base and top off the root and place in a steamer and steam until easily pierced with a fork)

-tsp crushed ginger, tbsp fresh and separated dill (this means you pull apart the dill into smaller pieces), the juice of one lemon (mix together)

-dice 1/4th of an onion and saute in a pinch of himalayan sea salt, fresh cracked pepper, tsp ghee until translucent and then add beet greens - cover until beet greens are wilted.

-When beet roots are steamed and "soft" slice and bathe in ginger sauce and then place on top of greens.

we enjoyed this on the side of rosemary garlic chicken breast

-place 2 chicken breasts in a glass baking pan - drizzle garlic olive oil, a tsp of garlic, tbsp of diced white onion, pinch of himalayan sea salt, pinch of cayenne pepper, and a tbsp of diced fresh rosemary, add a tbsp of water to the glass pan and cover in aluminum foil

-bake at 350 degrees (ours were large and took about 30 min to bake) until cooked all the way through - until you get the feel for this you just need to cut into them to check for pink or poke with a meat thermometer (should read 170 deg f).