The dark red color of beets that scares off some would-be consumers is actually one of the traits that helps rank the root vegetable among the healthiest superfoods. Remember that the more colorful the vegetable, the more rich in nutrients it is! Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic. Watch the talk in its entirety and view Dr. Brammer’s other immune-boosting recipes via the article “Bastyr Dean Shares Recipes for Immunity.”
Wilt the beet greens in a dry skillet, stirring constantly and set aside.
Add butter, olive oil, garlic, and grated ginger in skillet and saute until golden brown. Add freshly squeezed juice and continue to stir, until sauce thickens. Add beet greens or steamed beets, stir and serve.
You may substitute whole beets cut into chunks for the beet greens.