Roasted Beets with Maple Walnut Dressing

 Roasted Beets with Maple Walnut Dressing

 16 small beets (red, gold or both, about 1 ½ lbs)

1 tbsp olive oil

2 tbsp real maple syrup

½ tsp salt

½ cup walnuts, shelled

8 cups baby spinach leaves


1/3 cup walnut oil

1/3 cup plain yogurt

3 tbsp orange juice

2 tbsp lemon juice

salt to taste

Cut stem off about 1/2 inch from the top of the beet, wash well, don’t peel (keeping the skin on helps to enhance the flavour). Mix together olive oil and a small amount of maple syrup and coat beets and place in a shallow baking pan. Place in the oven at 350 degrees. Every 15 minutes give them a stir to coat. Roast for 45 minutes. (To check if they are done, insert the tip of a sharp knife into the beet.) Remove while still a little crisp in the center. Peel off the skin, quarter each beet and set aside.

The Dressing – whisk together the walnut oil, yogurt and orange juice until well blended. Blend in lemon juice, pinch of sea salt and taste for seasoning.

Put the baby spinach onto salad plates, add a serving of beets in the center of each plate. Sprinkle the walnuts on top, followed by the dressing.  Enjoy!

Happy Lifting!

This article was researched and written by @MrsToronto1


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2 comments for “Roasted Beets with Maple Walnut Dressing

  1. Susan Stewart
    August 29, 2012 at 9:40 pm

    I am using beets in my juicer, along with apples,cucumbers, ginger and either grapes or grapefruits….good for the liver I think….any other ideas? Susan (O:

    • August 29, 2012 at 11:41 pm

      Looks like you’ve got a good combination. Cayenne would be a god addition. You don’t need a to to get the benefits of capsiacin, and it goes great with ginger as well. Sound good?

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