Mediterranean Roasted Beets with Coconut Collard Greens & Toasted Millet
This is one of our favorite recipes from the 21 day Ultimate Reset. Easy to prep, the organic beets are usually less than $3 a bunch and you can eat them cold on a salad or warm. Beets have amazing health properties too. You can google it but one of the main benefits is to the colon and helping to guard against colon cancer. You can serve the beets with anything and even add beef if you want. Beets with collard greens and millet was a specific dinner from the Ultimate Reset. Many nights I’m busy. I’ll prep the beets and stick them in the oven at a lower than the recipe suggests so I can leave them in longer and head to soccer practice. I get home and dinner is about ready.

Beets with collard greens and millet

Hope you enjoy this as much as we do.

Mediterranean Roasted Beets
(makes 1 serving)
3 cups of medium beets, cut into ½ inch cubes
1 ½ tsp extra virgin olive oil
Himalayan salt to taste (optional)
Herbal seasoning to taste (optional)
1 Tbsp of finely chopped parsley
3 Tbsp of fresh lemon juice
Preheat oven to 400 degrees F. Combine beets with oil, salt and seasoning in a bowl; mix well. Arrange beets in a single layer on a backing sheet. Bake for 45 minutes or until tender. Remove from oven. Cool for about 15 minutes. Combine beets with parsley and lemon in a medium bowl; toss gently to blend. Serve warm or chilled.

Coconut Collard Greens
(makes 1 serving)
1 ½ tsp of coconut oil
¼ medium white onion, diced
½ bunch of collard greens, stems removed, cut into ½ inch strips
¼ cup of coconut milk
Heat oil in large skillet or wok over medium-high heat. Add onion, cook, stirring frequently, for 8 to 10 minutes or until golden brown and very soft. Add collard greens and coconut milk, cook stirring frequently, for 10 minutes, or until greens are very tender. Add Himalayan salt if desired.

Toasted Millet
(Makes 3 servings, ½ cup each)
½ cup millet
1 cup boiling water
¼ tsp Himalayan salt (optional)
Heat medium saucepan over high heat. Add millet; cook, stirring constantly, until millet starts to pop. Be sure millet doesn’t burn. Slowly add water and salt. Bring to boil. Reduce heat to maintain a gentle boil; cook , covered, for 20 to 25 minutes, or until all water has been absorbed. Remove pan from heat and let stand, covered, for 5 minutes without lifting or removing lid. Fluff with fork; serve.