Roasted Beet and Carrot Detox Salad

Beets: 2 medium beets, peeled and diced (or grated raw)

Carrots: 2 large carrots, peeled and diced or grated

Olive Oil: 2 tbsp extra virgin olive oil

Lemon Juice: 1.5 tbsp freshly squeezed lemon juice

Garlic: 1 clove, minced

Salt & Pepper: 1/2 tsp sea salt, 1/4 tsp black pepper

Herbs: 2 tbsp fresh parsley or dill, chopped

Optional: 1 tbsp toasted pumpkin seeds or walnuts for crunch

Prep the Vegetables: If roasting, Preheat your oven to 200°C (400°F). Peel and chop the beets and carrots into 1/2-inch cubes. If you prefer a raw salad, simply grate both using a box grater.

Roast (Optional): Toss the diced beets and carrots with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender, flipping halfway through. Allow to cool slightly.

Make the Dressing: In a small bowl, whisk together the remaining olive oil, fresh lemon juice, minced garlic, and a pinch of salt.

Assemble: Combine the roasted or grated roots in a serving bowl. Pour the lemon-garlic dressing over top and toss thoroughly.

Garnish & Serve: Fold in chopped parsley or dill and top with pumpkin seeds for healthy fats. Serve warm or chilled.