Greens are so vital to a healthy diet; Raw foodists might eat two salads a day to make sure that they get enough protein and mineral-rich leafy greens, which could become tedious if you don’t find ways to perk them up.  What I love about “raw fusion” is how by combining tantalizing textures and temperatures, I never find this lifestyle boring.

Yesterday I decided to roast some beets.  Roasted vegetables are great raw fusion additions to salads.  Sometimes when I go out to restaurants and they have roasted veggies on the menu, I’ll get a side order to add to my greens.  Beets are natural blood-builders,  low in fat, high in folic acid, phosphorus, iron, magnesium, niacin and Vitamins A & C.

Just wash the skins well, but no need to peel as they will rub off easily after roasting.  Cut the beets into manageable chunks, place in a roasting pan or clay pot (I got mine as a wedding gift from Williams Sonoma) with some garlic cloves.  I didn’t even peel the cloves as once roasted you can easily squeeze out the soft and fragrant garlic.  Drizzle on the oil of your choice – I am starting to use less olive oil in cooking because it degrades at high temperatures, but still love it in salad dressings.  For these beets I used a combination of heart-healthy grapeseed oil and nutty macadamia oil.  Finally I added some sprigs of rosemary and placed the covered casserole in a 425 degree heated oven.  Cooking times vary but allow about 2 hours and check to see if the beets are tender, so that the peels come off easily.

You can place some warm beets over a bowl of your favorite greens – the warmth and moisure will wilt the top layer of greens in a very appealing way.  I always save the vermillion-colored oil to use in salad dressings – you can imagine how wonderful that oil is, fully infused with garlic, beet juice and rosemary!  Another use for the oil is to drizzle over cooked grains, like quinoa.

Today I made a Goldenberry Vinaigrette to serve over the cold roasted beet slices.  Back in March I was on a book tour and saw this on a menu.  I didn’t try it there but the concept intrigued me as I adore goldenberries.  These sweet and tart little nuggets come from Peru – they are also called Incaberries and goosberries and they are loaded with protein (16%!) Vitamins A and K.  They are considered a superfood as they carry an extremely high nutrient panel.

This is my second time making this dressing.  Here are the ingredients:

  • 1/4 cup goldenberries, soaked in 1/2 cup of water for one hour
  • 2 TB. olive oil
  • 1-2 TB. apple cider vinegar
  • 2 garlic cloves
  • 2 dates for sweetening
  • Celtic sea salt (to taste)

Blend all of the ingredients in a blender or food processor, adding the soak water from the goldenberries.  Add salt to taste.

Great also as a dip for crudites.  Can be refrigerated up to 4 days.

Note:  This time I used the roasted garlic from my beets. It was tasty, but I actually preferred this dressing with the fresh garlic.


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LindaJoy Rose (Academy Founder and Natural Wellness Expert)

LindaJoy Rose, PhD is a therapist, author, professional speaker, international trainer, and healthy living expert with over 25 years of experience. As the former Director of International Development for the American Board of Hypnotherapy, she is a pioneer in the field of subconscious dynamics and clinical hypnotherapy, implementing training and certification in many countries across Europe, Latin America and Asia.

Dr. LJ has appeared numerous times as the Healthy Living expert with the Tampa NBC affiliate and syndicated Daytime TV show, local media coverage, and over 100 videos on the super-information site,

She is the author of eight books, including Your Mind: The Owner’s Manual and Raw Fusion Living: Recipes for Health Eating, Natural Weight Loss and Anti-Aging, and contributes regularly to the popular worldwide news service, The Huffington Post.

With a grant from the Astra-Zeneca Foundation, Rose successfully launched a healthy lifestyle retraining program at one of the nation’s largest and most respected clinics. Having overcome a debilitating auto-immune disorder through lifestyle changes and self-care, she subsequently developed a practical and delicious eating philosophy and teaches popular classes with food demonstrations, world-wide.

In 2013, she launched the online and onsite Natural Wellness Academy with certifications in Holistic Health and Life Coaching and Clinical Hypnotherapy and with students and graduates in almost 20 countries.

The daughter of two Holocaust survivors, Dr. Rose is also a volunteer docent at the Florida Holocaust Museum and resides in Tampa, Florida with her husband and 4 furry companions.

"From training therapists internationally in the fields of psychology and hypnotherapy to being an online mentor for two West Coast Universities, to founding the Natural Wellness Academy, teaching has always been my passion, I enjoy nothing more than informing and inspiring prospective coaches and therapists."

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