Beets and Pan-Fried Turkey Tenderloins

It's What's For Dinner Tonight

I sauteed the turkey in a combination of coconut oil, to which I later added a little water and Fig Balsamic vinegar. I cooked these, covered until the water and vinegar evaporated and caramelized the turkey. Then added a little more water, cover and continue to cook until a fork slips in and out of the meat easily.

Meanwhile, scrub the beets and wash the greens. Slice or chop the beets in a non-stick pan with a little water. Cover and steam about 7 minutes. Add stems, beet tops, onion. When water evaporates, spash on a little of the vinegar, cover and remove from heat. Serve with fresh tomatoes, cucumbers, etc. I had this with a glass of pineapple-coconut juice, seltzer, lime and threw in a few Bing cherries. It was a great dinner. . .Lin