1½ cup chopped beets
1 lb pork, chicken or turkey sausage; slice prior to cooking
2 carrots, chopped
2 tbs olive oil
1 cup chopped chard
Salt & pepper to taste
1 tsp garlic powder
1 tbs coconut oil (or medium to high heat cooking oil)
Preheat oven to 425 degrees. Line a baking sheet with tin foil.
Toss the chopped beets, olive oil, and garlic powder (feel free to add other spices) in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don’t touch. Sprinkle the beets with sea salt. (or regular salt)
Put the beets in the oven and begin preparing the other ingredients in the skillet. Roast beets in the oven until the beets are tender, 10 to 12 minutes.
Heat coconut oil in skillet over medium heat. Add in sliced sausage, chopped carrots and chopped chard. Season to taste with salt and pepper.
Stir skillet mixture. When the beets are ready, toss them into the skillet and cook mixture for an additional 5 – 10 minutes. Cook until sausage is not pink in the middle. Note: I only needed 5 more minutes after adding the beets.
Plate and enjoy!!
Recipe courtesy of mWell Solutions. Contact email@example.com
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