My husband and I eat one beet a day — raw or baked. Beets support gut health, natural energy, and overall wellness. Today I’m sharing our simple baked beet salad made with roasted beets, garlic, olive oil, lemon, and fresh dill.
If you’re looking for an easy beet salad recipe, healthy side dish, or anti-inflammatory whole food recipe, this one is simple, fresh, and powerful.
INGREDIENTS
• 1 large beet (about 2–3 cups cubed)
• 1–2 garlic cloves, grated
• 2 tbsp olive oil
• 1½ tbsp fresh lemon juice
• Salt & pepper to taste
• Fresh dill, torn
INSTRUCTIONS
Preheat oven to 400°F (200°C).
Wrap whole beet (skin on) in parchment paper, then foil.
Bake 60–75 minutes until fork-tender.
Cool slightly, peel, and cube.
Mix with garlic, olive oil, lemon juice, salt, and pepper.
Top with fresh dill and toss gently.
Simple. Fresh. Powerful.
Let me know in the comments — do you prefer beets raw or baked?
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