1 beet, chopped or grated (I tossed in beets I roasted the other weekend, but you could use raw)
5 Swiss Chard leaves washed and chopped (or you could use kale)
1 tsp gluten-free organic tamari sauce
1/4 cup hemp seeds (or you could use cooked quinoa)
In a large pan, melt coconut oil on medium. Once melted, add onion, carrots and sautee for 3-5 minutes. Then add beets and sautee for another few minutes. Lastly, add your swiss chard or kale and cook for 2 minutes. Remove from heat and drizzle with tamari and sprinkle with hemp.