My New Roots Grow Logo
Close this search box.
Close this search box.

Roasted Beets on Greens

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 


  • 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


  • 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.


Makes 4-5 salads