1 cup cooked basmati
Fresh herbs from the local farmers market, marjoram, thyme, and Rosemary
1 Tbsp extra virgin raw coconut oil
Pinch of Himalayan pink salt
How to Prepare:
Boil the whole beet for 20-25 minutes, and let cool before peeling. When cooked in this way, the skin will rub off easily with just your thumbs. Chop it up.
Warm a cast iron skillet and add the coconut oil. Stir in the rice and chopped fresh herbs, and beets. Stir over medium-low heat until fragrant and warm. Serve with fresh citrus or pear. Enjoy!