Beets are packed with antioxidants, fiber, and other vitamins, which makes them a great vegetable to serve on salad or on the side for dinner. Here, we roasted them simply in the oven until they're fork-tender. Allow time for the beets to roast and cool; then enjoy this salad with a lemony-olive oil dressing.

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (5)

12 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
02/03/2013
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.
Rating: Unrated
01/30/2013
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.
Rating: Unrated
01/25/2013
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.
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Rating: Unrated
01/25/2013
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 :-)
Rating: Unrated
01/22/2013
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.