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Sautéed Beets with Kale and Carrots


2 tablespoons coconut oil

2 beets, peeled and diced

1 leek, sliced

Salt and pepper

2 medium carrots, scrubbed clean and shredded

1 bunch kale, stemmed and leaves chopped


  1.  Heat coconut oil in a large skillet. Once melted add the diced beets and leeks and sauté of medium heat for 5 minutes. Season with salt and pepper.
  2.  Add the shredded carrot and kale leaves and sauté another 5 minutes or until all vegetable are tender.
  3. Taste and add more salt and pepper if needed.