Beets and Greens

Guest Blogger: Lia Vacaaro


Do you love beets? Not everyone is a fan of beets, I certainly wasn’t when I was younger.

As I got older and started looking at food differently.   I started to learn about all the different benefits that fresh, whole, real foods offer for our health.  I started cooking with different types of vegetables and fruits and exploring the different ways you can eat fresh produce.  If you follow my Instagram page, you know how much I love colorful foods!  The more color, the more nutrients!


Ordering from Penn’s Corner Farm Stand allows me to try a variety of different local foods each week.  I recently bought some colorful beets that I love to eat in a fresh salad (salads make me feel soooo good), and in the dish I created, Beets and Greens.  Growing up I ate the traditional Italian Beans and Greens dish (which I still love and cook all the time), but I thought it would be fun to play off the name and switch up the recipe a bit.   (Be sure to check out my Beets and Greens dish under the Recipes tab and let me know what you think).  Be sure to tag me in any photos: #ohsolia I would love to see you recreate this colorful dish.

Once I became I Certified Integrative Health Coach, I became even more obsessed with foods (I could literally talk about food all day)!  It is important what we put in our body, but I never count calories, because I would lose my mind.

Are you eating real food?  Unfortunately today, we get fooled by a lot of marketing and are led to believe that processed foods are healthy for us.  Everyone’s body is different, but one thing that I will always believe is that real whole foods truly heal us from the inside out.  Try focusing on what type of vitamins you get from your food instead of the number of calories you are eating, because not all calories are created equal.


Be sure to listen to your body.   If something does not agree with you, eliminate it from your diet.

Be sure to check out Penn’s Corner Farm Stand  and try out some of their amazing local produce.  Put time aside to play around in the kitchen and create some healthy delicious recipes.  If you need some help, check out my Recipes Page for some great plant-based options!



Beets and Greens


1 small Chioggia Beet

1 small Yellow Beet (or any rainbow beets)

1/2 Spinach

5 medium sized sunchokes

Extra Virgin Olive Oil

1 tsp. Za’atar

Himalayan Pink Salt

Fresh Parsley

Cracked Black Pepper

1 Fresh Garlic Clove (minced or chopped fine)

*Choose Organic and Local when possible


Peel skin and rinse beets

Chop into matchsticks

Rinse spinach (or use prewashed organic)

Rinse and chop 1-2 tsp Fresh Parsley

Thoroughly rinse and chop sunchokes into 1/2″ cubes

Heat large skillet on low and drizzle Extra Virgin Olive Oil to lightly coat pan

Place sunchokes in pan, add a pinch of salt and a dash pf pepper

Let cook for 5 minutes then raise heat to medium low and add 1Tbsp. Za’atar (stir as need to prevent from sticking to the pan)

Add Garlic to pan

Add extra EVOO as needed

Continue to cook for about 10 minutes then add beets

Cook for 5-8 minutes on medium low and keep stirring as needed

Add another pinch of salt and pepper

In a separate small pan, lightly coat with EVOO and heat pan on low

Add spinach and a pinch of salt

Cook for 3 minutes stirring as needed then set aside

Once sunchokes and beets are tender, remove from the heat

Plate spinach, top with sunchokes and beet mix

Add fresh parsley


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