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!