Roasted Beets on Greens

Whole Living, January/February January/February 2013
  • Yield Serves 4
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  • 2 bunches trimmed beets
  • 3 Tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • 2 tsp honey
  • 1 minced clove garlic
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • Coarse salt and freshly ground black pepper
  • 4 cups baby spinach, divided
  • 1 cup fresh parsley leaves, divided
  • Thinly sliced red onion


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

  2. Whisk together olive oil, lemon juice, honey, garlic, and fennel and caraway seeds. Season with salt and pepper. Toss with beets.

  3. 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.

Cook's Note

Refrigerate marinated beets in an airtight container up to three days.

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