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Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.

Source: Whole Living, January/February 2013
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12
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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 :-)
    Reply
  • 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.
    Reply

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