I’m a big fan of just plain old roasted beets, or raw beets grated into salads, or beets in the juicer. But if you’re looking for something different, consider this recipe.
Ingredients:
1 cup water Beet roots, peeled and cut into 1/4-inch pieces 1/2 teaspoon ground turmeric 2 small green Thai chiles or 1 serrano, halved 1 small onion, minced 1/3 cup grated coconut 1 tablespoon coconut or canola oil Salt
Preparation:
In a medium saucepan, combine water, beets, turmeric, chilies and onion. Bring to a boil, then reduce heat to a simmer and cover the pan. Cook until beets are tender. Drain off most of the water and add the coconut and oil. Season to taste. Cook, stirring occasionally until liquid is almost completely reduced.