This simple salad gets a special sprinkling of seeds! Caraway and fennel make for a bright and rich twist to a beet salad and the dressing is super simple to make.
Roasted Beets on Greens
Ingredients
- 1 kg / 2.2 lbs beets
- ½ red onion
- 1 clove garlic
- 1 tsp. each fennel and caraway seeds
- 1 Tbsp. lemon juice
- 1 tsp. honey
- 1 Tbsp. olive oil
- pinch sea salt
- salad greens mixed greens, chard, spinach, kale
- parsley
Directions
- Preheat oven to 400°. Trim beets and wrap each one in foil. Place on a baking sheet and roast until tender – test by unwrapping one beet and piercing with the tip of a knife (cooking time varies greatly depending on size of beets, 30 min – 1 hour). Let beets cool until you can handle them, then peel by sliding off skin.
- While beets are roasting, make dressing. In a large bowl whisk together olive oil, garlic, lemon juice, salt, honey, fennel and caraway seeds.
- Chop peeled beets into bite-sized cubes. Add to the dressing bowl, toss to coat. Season to taste. Serve on a bed of salad greens. Top with Activated Nuts and Seeds, if desired. Say thank you and enjoy.
Notes
Makes 4-5 salads
