Beet - Dr. Don Colbert, MD Dr. Don Colbert, MD Faith-Based Integrative Medicine, Nutrition and Wellness Fri, 30 Oct 2026 19:53:42 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://drcolbert.com/wp-content/uploads/2024/03/cropped-3-32x32.png Beet - Dr. Don Colbert, MD Dr. Don Colbert, MD 32 32 Detoxifying Roasted Beet Salad With Strawberry Vinaigrette https://drcolbert.com/detoxifying-roasted-beet-salad-with-strawberry-vinaigrette/ Tue, 25 Apr 2017 09:00:00 +0000 https://drcolbert.com/?p=5963 Detoxifying Roasted Beet Salad With Strawberry Vinaigrette from Dr. Colbert’s detox kitchen: 9 ingredients, 30 min to 45 min cook time. Physician-designed, made with real food.

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The beet is definitely a super food. They are loaded with antioxidants that give them their characteristic deep purple color. These compounds help fight free radicals and prevent oxidative stress. Beets are also a good source of immune-boosting vitamin C, B6, potassium, magnesium, boron, manganese, and fiber. These nutrients support detoxification of the liver and kidneys and help the flow of lymphatic fluid.
Not only are they nutritious, but when roasted and topped with strawberry vinaigrette, they also taste absolutely DELICIOUS!
So here is a quick and easy recipe that incorporates beets and can be served as a side or even a main dish. This recipe is perfect for those participating in Dr. Colbert’s 21-Day Detox!
Detox Recipe

Detoxifying Roasted Beet Salad With Strawberry Vinaigrette

Cook Time30 min–45 min

Ingredients

  • 4 – 5 medium roasted organic beets
  • 1 cup of coarse chopped fresh organic parsley
  • 1 tablespoon fresh rough chopped organic dill
  • 8 oz frozen organic strawberries
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons organic apple cider vinegar
  • 2 tablespoons organic extra-virgin olive oil
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon fresh ground organic black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash and trim the beets
  3. Wrap each beet lightly in aluminum foil
  4. Place wrapped beets on a baking sheet and roast for 30 – 45 minutes, or until a fork easily slides in.
  5. Unwrap and let cool completely
  6. Chop into small chunks.
  7. Toss with vinaigrette and dill and parsley, then serve.
  8. Add strawberries to a small saucepan and cook over medium heat, stirring occasionally and mashing with a wooden spoon
  9. Let cool until warm to touch
  10. Blend strawberries with oil, vinegar, spices, and sweetener
  11. Salad & vinaigrette keep for 4 – 5 days in the fridge; see notes for best serving strategy
Free Challenge · 21-Day Detox Challenge

Recipes like this one are the backbone of Dr. Colbert’s free 21-Day Detox Challenge — a full three-week plan to restore your gut, rebuild your energy and renew your body from the inside out. Join the 21-Day Detox Free →

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