Beets are classified as the sweet flavor in Traditional Chinese Medicine Dietary Therapy. Learn more about the five flavors and how they can benefit or harm your health.

Beets are a blood purifier and blood tonic and are helpful for anemia. They strengthen the heart and improve circulation; benefit the liver;  and are useful for constipation, especially the type caused by fluid dryness.  You may also like Borscht (beet soup).



1 1/2 cups cooked beets, diced 1/2 small  onion sliced thin
1/2 cup fresh fennel, diced 2 cps. kale or other dark greens, steamed
1 1/2 TB. extra virgin, cold pressed olive oil 1 1/2 TB. pine nuts
3 TB. fresh lemon juice (or vinegar) Crumbled goat or sheep feta (optional) or Vegan Cheese
1 Avocado, diced Arugula or Romaine



  1. Peel, quarter, and boil beets in salted water about 25-30 minutes.
  2. Chop or slice the kale and steam about 7-8 minutes. Rinse in a colander under cold water to stop the cooking.
  3. Dice fennel and avocado.
  4. Combine vegetables and place on a bed of romaine or arugula.
  5. Whisk together olive oil, lemon (or vinegar), salt and pepper and pour over the vegetables.
  6. Top with pine nuts and goat or sheep feta, or vegan cheese, if desired.
  7. Serve warm or as a cold salad.



  • I often used steamed kale, collard greens, or other leafy greens along with romaine or arugula.
  • I had some heirloom yellow tomatoes on hand, so added them to this dish but it is not necessary.
  • If you don’t like fennel, leave it out.
  • Beet tops can be eaten; however they are high in oxalic acid and will inhibit calcium metabolism if eaten excessively.