Roasted Beets on Greens
Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.
- Servings: 4
Source: Whole Living, January/February January/February 2013
- 2 bunches trimmed beets
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 teaspoons honey
- 1 minced clove garlic
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- Coarse salt and freshly ground black pepper
- 4 cups baby spinach, divided
- 1 cup fresh parsley leaves, divided
- Thinly sliced red onion
Heat oven to 400 degrees. Wrap beets in foil and roast until tender, about 1 hour. Let cool, then peel and dice.
Whisk together olive oil, lemon juice, honey, garlic, and fennel and caraway seeds. Season with salt and pepper. Toss with beets.
For each serving, toss 1 cup dressed beets with 1 cup spinach and 1/4 cup parsley. Season with salt and pepper and top with onion.