by Lori Nicolosi
Beets, carrots, potatoes .... yum
1 large yellow onion chopped
2 Tablespoons organic butter
4 good sized red beets with greens, grate beets and clean & chop the greens
4 potatoes peeled and grated
4 carrots grated
4-6 cups bone broth or spring water
celtic sea salt
Saute the onions with 1 teaspoon sea salt in the olive oil until transparent. Add the broth, beets, carrots and potatoes...making sure the liquid covers the veggies.
Bring to a boil, cover pot with a lid and cook for about 30 minutes. Add in the beet greens and allow to cook for just a few more minutes. Add more salt to taste and serve with sour cream.
This is also delicious with a splash of chickweed vinegar added.