Roasted Veggie Beauty Detox Salad is filled with dark leafy greens and fiber-rich root veggies that provide vitamins A, C, and minerals like potassium, magnesium, iron, and even calcium. This salad is a wonderfully filling and satisfying dish to help train your taste buds to love real, healthy foods. It provides nature’s gentle detoxing and rejuvenating powers—no detox diets required.
Detox diets are all the rage, but you probably already know they don’t work. Cleanses and fasts aren’t how our bodies are designed to thrive. All we need to give them is real, fresh food and they can detox naturally, the way that nature intended them to.
So today, I’m bringing you a recipe that’s naturally detoxifying, filling, and SO good.
Roasted Veggie Beauty Detox Salad is *packed* with easy-to-digest fiber to keep you full, leafy greens that provide vitamins and minerals you need to feel balanced, and if you need more protein, just add your favorite source of clean protein. Best of all, this Roasted Veggie Detox Salad gives you just what you need for a healthy detox, no diets or pills needed.
It detoxifies because beets are one of the number one detoxifying foods for your liver, digestive system, and they provide anti-inflammatory benefits for your entire body. Beets help naturally remove toxins from the bloodstream, and they reduce inflammation in the body as well as support healthy blood pressure levels.
Beets actually enhance blood flow since they contain natural nitric oxide compounds which improve blood flow to the brain and other parts of the body for better mental focus, more flexibility, and increased energy levels. I’m not a huge fan of raw beets or freshly cooked beets, but once they cool off after being roasted, they become a sweet, rich delight that’s like eating nature’s candy!
Sweet potatoes are also one of my favorite nourishing foods of all. They provide more potassium than a banana, more vitamin C than an orange, more fiber than a serving of quinoa, and more antioxidants than an apple. They’re also very easy to digest and a good source of vitamin B6 and magnesium.
As a result, sweet potatoes have a positive response on your blood sugar levels, and their natural beta-carotene content provides immune and beauty support. Roasted and cooled, they also taste like a sweet little dream, and they’re one of my favorite foods I eat every single day.
Kale needs no introduction but if you’re still not using it, here’s why you should: Kale is packed with vitamins A, C, and minerals such as iron, magnesium, calcium, and trace amounts of folate. It’s also a wonderful source of fiber along with antioxidants shown to decrease inflammation, prevent aging, prevent major disease, and nourish the liver. I like to make raw kale salads with lemon juice and a little apple cider vinegar for tons of great flavor.
Massaging the kale with your hands breaks down the bitter compounds and helps the kale go from bitter to sweet. Trust me, and try it!
Roasted fennel and celery are also in this salad as they are wonderful digestive aids and source of vitamin C. Once roasted and cooled, fennel also has a sweeter taste and can be a wonderful way to enjoy it if you’re not a fan of it raw. It calms the stomach and relieves bloating and indigestion. Fennel is also a great source of fiber and potassium.
Miso and kimchi provide probiotics that can help the body deal with inflammation. They’re wonderful healing foods and can also promote clearer skin due to their beneficial effects on your gut bacteria.
For a well-rounded dish and a nice crunch, I also use romaine lettuce which is a great source of vitamins A and C, plus it’s a natural source of omega-3 fats (yes, really!). Romaine has a sweeter taste that helps balance out the kale’s powerful flavor notes as another benefit.
Lemon, apple cider vinegar, and a few healthy spices including turmeric, pepper, red pepper flakes, basil, and oregano help transform this dish into a savory and sweet dish filled with more antioxidants than the average person gets in one whole day!
- 1 large organic beet
- 1 medium to large organic sweet potato
- 1/4 a fennel bulb
- 1 stalk of celery
- 2 cups loose curly organic kale, stems removed
- 1 head of organic romaine lettuce
- juice from one lemon
- 1 tsp. mellow white miso
- 2 tablespoons kimchi
- optional but recommended: 1 tablespoon mustard (I used Annie's Horseradish, but yellow works too.)
- 1 tablespoon apple cider vinegar (you can use coconut vinegar too)
- 1/8 tsp. black pepper
- 1 tsp. oregano
- 1/2 tsp. basil
- 1/4 tsp. turmeric
- 1/2 tsp. red pepper flakes
- For the veggies: (Do this first, at least an hour ahead. I make a pan with a few servings of these and keep them in the fridge for a couple of days.)
- First, preheat your oven to 400 degrees and line a pan with parchment paper.
- Wash the beet and potato.
- Cut the peel off the beet, and chop the beet into small cubes. I usually just cut it in half twice, and then cube. Add to the pan, spread evenly apart on the parchment paper.
- Chop the sweet potato into rounds or cubes (with the peel, that's where the fiber is and many of the antioxidants are!). Add to the pan.
- Chop the fennel into small cubes as best as possible and add to the pan. It's fine if it's not perfect since it's shaped funny.
- Roast for 35 minutes at 400 degrees.
- Put in a bowl and put in the fridge away from other items, or you can let it cool on the counter for an hour instead.
- These store for two days and can be added to any salad like the one below.
- Get a large bowl and add the kale to the bowl. Make sure you removed the stems. I use pre-bagged organic kale, but you can use fresh non-cut kale too. Tear into small pieces.
- Add the juice of one lemon, the apple cider vinegar, and start massaging with your hands. The acid will break down the kale's fibers and bitter flavor. The citrus and apple cider vinegar also help give the kale a sweeter flavor. Set aside.
- Chop up a head of romaine lettuce. I just chop off the core, then slice the whole head into ribbons with a knife. Add to the bowl.
- Chop the stalk of celery in small dices.
- Now, add the miso, kimchi, herbs and spices, and mustard.
- Toss everything all together to make sure it's combined.
- Add the cooled and roasted veggies on top, then sit down and enjoy your bowl of goodness!
- *You may sub in sauerkraut for the kimchi if you don't have any.
- *If you make the veggies ahead, this meal comes together really quickly. You can also make the salad ahead, but don't add the lemon juice or apple cider vinegar too early or it will become soggy the longer it sits. Alternatively, you can prepare the greens, the veggies, and then add everything at once with my favorite Sweet and Spicy Miso Dressing found here: http://www.heathermcclees.com/favorite-one-healthy-condiment-sweet-n-spicy-miso-dressing/