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Roasted Beets on Greens

  • Servings: 4
Roasted Beets on Greens

Source: Whole Living, January/February January/February 2013

Ingredients

  • 2 bunches trimmed beets
  • 3 Tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • 2 tsp honey
  • 1 minced clove garlic
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • Coarse salt and freshly ground black pepper
  • 4 cups baby spinach, divided
  • 1 cup fresh parsley leaves, divided
  • Thinly sliced red onion

Directions

  1. Heat oven to 400 degrees. Wrap beets in foil and roast until tender, about 1 hour. Let cool, then peel and dice.

  2. Whisk together olive oil, lemon juice, honey, garlic, and fennel and caraway seeds. Season with salt and pepper. Toss with beets.

  3. 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.

Cook's Note

Refrigerate marinated beets in an airtight container up to three days.

Reviews (5)

  • Anna Claire 3 Feb, 2013

    I loved the taste the fennel seeds gave the marinade! So good with the beets, and I truly appreciated the sweetness after 5 days of spicy, onion-and-garlic-laced vegetables. I wasn't sure just this salad would tide me over for the whole afternoon at work, so I topped it with chopped roasted almonds and dried fruit bits, which worked well.

  • ferg4africa 30 Jan, 2013

    This was my first time eating beets and I can't believe I've missing out on them for so long! What a great recipe this was. I'm trying to wedge it in to my week 2 of the detox.

  • MountainMontana 25 Jan, 2013

    This salad totally needs some nuts - walnuts or pecans would be good. And it's allowed in the plan, so why not? Otherwise it's good, thought the seeds are a bit chewy.

  • TriciaMartin 25 Jan, 2013

    This has been my favorite recipe by far through the detox! I want to eat another serving - everything was so delicious. I love beets, so maybe that helped - but really, it was the best thing I've eaten yet! Now I'm really looking forward to next week :-)

  • MissChriddy 22 Jan, 2013

    I happen to love beets, so I'm already a fan of this salad, BUT... I did not understand the fennel and caraway seeds in the dressing. I guess for me it took away from the lovely beets rather than compliment them. I don't understand the marinade at all (I did mine overnight). It doesn't need it. Next time I will just roast the beets and skip the marinade/dressing. A little olive oil on the greens with some S&P and I'm happy. I will share my favorite way to enhance the flavor of beets served this way: squeeze fresh lemon juice just before eating. Try it.

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