Wednesday, February 18, 2015

Mediterranean Beets and Sweets Salad (AIP, Paleo, Vegan)

One of my very first recipe creations for the blog was this Mediterranean Salad with a Lemon Vinaigrette dressing. This was at a time when I was just beginning to exploring gluten free and the thought of paleo hadn't even cross my mind. The salad used several things I no longer eat, i.e. chick peas and eggplant, so I decided to remake this recipe to something I can now enjoy. This salad is made with two different types of sweet potatoes, two different types of beets, and a delicious lemon dill dressing making it a nutritious and colorful snack or a perfect side dish for any meal.

Mediterranean Beets and Sweets Salad


  • 1 large or 2-3 medium red beets
  • 5-6 small golden beets
  • 2-3 medium purple sweet potatoes
  • 2 medium sweet potatoes
  • 1-2 tsp Avocado Oil
  • 1 bunch of fresh parsley, stems removed and chopped finely
  • Juice of one lemon about 2-3 tablespoons
  • 3 tablespoons of extra virgin olive oil
  • 1 ½ tablespoons of fresh dill
  • A pinch of sea salt (or more depending on taste)


  1. Preheat oven to 400 degrees.
  2. Peel both sets of beets and sweet potatoes and dice into bite size pieces.
  3. Spread beets and sweets out onto two baking sheets and drizzle lightly with avocado oil. You want just enough to lightly cover them.
  4. Roast in oven for about 40 minutes until beets are cooked, tossing them half way through. 
  5. While beets and sweets are roasting, assemble the dressing by whisking the lemon juice, olive oil and dill in a small bowl.
  6. Also while the veggies are roasting, finely chop parsley and set aside.
  7. When the beets and sweets are finished, remove from oven, and let them cool for at least 30 mins.
  8. When veggies are cool, through them, the parsley, dill dressing, and pinch of salt in a large bowl. Stir until completely combined. 
  9. Serve as a side to any meal or enjoy as a snack.
This salad is meant to be served as a cold salad. It will last in the fridge for at least a week. It makes about 6-8 servings.


  1. This looks amazing. I am going to make it tomorrow. Thanks!

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