Beets and Basmati

1 medium beet

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!



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