Vegetarian and vegan recipes

Roasted Beets with Orange Vinaigrette


Roasted Beets with Orange Vinaigrette
Spring is a wonderful time of the year to cleanse. I recently did a 3-day cleanse / juice fast and I'm always amazed at how significant the rewards are. Sure, the process is rather painful. Especially on the first day, where you feel lethargic and often experience unpleasant headaches. But I find that it's all worth it in the end, as you are left feeling more energetic and alert.

The last time I cleansed for a number of days, I found myself craving kale and seaweed, particularly. In fact, that's how I came up with the name for this blog. This time around, however, I found myself craving the sea. Salmon, trout, tilapia. Shrimp, crab, scallops... If it came from the sea, I craved it! Needless to say, I've been eating a lot more seafood ever since. A serious boost of omega 3s. It fascinates me when my body tells me exactly what it needs.

Here is a recipe for roasted beets that works nicely with seafood.



Roasted Beets with Orange Vinaigrette
(Recipe adapted from MyRecipes.com)


  • 1 pound golden, pink, or red beets, rinsed and greens trimmed
  • 3 tbsp orange juice
  • 1 tbsp white wine vinegar
  • 1 tbsp minced red onions
  • 1 tsp salt
  • Pepper, to taste




  • Place beets in a baking pan and add 1/2 inch water. Cover tightly with foil and bake in a 375°F oven until tender when pierced, 45 to 60 minutes. Peel and cut into wedges.

    Meanwhile, in a bowl, combine orange juice, vinegar, onions, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.

    Roasted Beets with Orange Vinaigrette



    Got any suggestions for Craving Greens?


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