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.