About the Recipe

Here we are at the beginning of March, winter is nearly over, but nothing fresh and new is growing yet.

By March, I’m a bit bored of root vegetables, and I tend to get into a bit of a rut with my meals. But, there’s not too much else in the way of reasonably-priced produce available this time of year.

So, instead of staying stuck, I decided to re-imagine two of my favourites — beets and onions — into a beautiful salad. Both are great storage veggies, meaning they last well into the deep winter months! So, even in Ontario, it’s often possible to find local beets and onions as winter comes to a close.

Beets are a nutritional power-house, boasting fibre, Magnesium, Potassium, Manganese, B6, folate, Vitamin C and more. Their deep, rich, red colour is a sign of their high anti-oxidant status (anti-oxidants help protect our body from damage). Beets also contain a compound called betalain which aids the Phase 2 pathway of your liver in detoxification.

Onions strong smell comes from their high sulphur content, which is another important detox compound. Sulphur helps the liver release toxins, and can even help with the detoxification of heavy metals like lead, arsenic and cadmium. Onions also contain Vitamin C, Manganese, Potassium, and load of dietary fibre.

All in all, this Roasted Beet and Onion Salad fits in well with our “Spring Cleansing” theme, given the detoxifying properties of both beets and onion. Layer this salad on to your favourite bed of greens for even more nutrient-power!

Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Roasted Beet and Onion Salad

Prep Time:
5 minutes
Cook Time:
20 minutes
Veronica Qubrossi
Total Time:
30 minutes

4 medium beets
1 medium onion (white or red)
1 Tbsp olive oil
pinch of sea salt

2 Tbsp olive oil
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp oregano
salt and pepper to taste

  1. Preheat oven to 350F.
  2. Line a baking tray with parchment paper, set aside.
  3. Wash, peel and chop beets into 1/2″ strips.
  4. Cut onion in half, then slice into thin strips.
  5. Transfer beet slices, and onion slices, to each half of the baking tray. Drizzle with olive oil and toss to coat evenly. Keep the beets separated from the onion, to avoid colour transfer.
  6. Sprinkle vegetables with sea salt, and bake in the oven for approximately 20 minutes, until soft.
  7. While vegetables are cooking, in a water-tight glass container, like a mason jar, combine all dressing ingredients and shake well to combine.
  8. Once soft, remove vegetables from oven and allow to cool slightly before tossing with the dressing.
  9. Enjoy on it’s own, or as a topping for the greens of your choice.
  10. Enjoy!

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