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Tri-Color Winter Salad

I find myself fixing this all the time and thought I'd share it with you beet lovers:

3 cooked beets (method of cooking follows)
12 oz (or more) cherry tomatoes, halved
1 - 2 ripe avocados

1. Place the halved tomatoes in a med size bowl and add 1/4 - 1/2 tsp sea salt
2. Dice the beets and toss with 1 Tbs high quality balsamic vinegar + 1/4 tsp sea salt
3. Dice avocado(s) and toss with a mixture of 1Tbsp lemon juice + 3Tbsp olive oil
4. Mix all together and serve over baby spinach or other favorite greens
* If you're an olive lover, at this point you can toss in some sliced black olives.

Super easy way to cook beets: Buy a bunch of organic beets - they usually come 3 in a bunch. Wash, cut off all but one inch of tops and most of the long skinny root. Wrap tightly in aluminum foil and place in a dish in a cold oven. Set for 350 degrees and set timer for 2 hrs.  After cooking, let beets cool in the foil. Slide the peels off under running water. (They might be cooked in 1 1/2 hrs, so check them at that point)

If the beets are organic, cook the greens, chopped up, along with a bunch of chard and 1/2 lb spinach.  I use 1- 2 Tbsp olive oil, saute a chopped onion along with the stems of the beets and chard. When tender, add the chopped beet greens and chopped chard.  Cook for about 5 min on low, then add spinach, cover, turn off heat.  After 5 - 10 min, toss the greens altogether.  The spinach needs no further cooking.

I buy organic beets at least once a week and cook them as soon as I get home from the market.  Then they're done and you can make the salad later that day or the next day. 
Beets rank very high on the cancer-cell inhibition charts - all types of cancer. They are also extremely nourishing.