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

Ingredients

• 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)

Instructions

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.

Shared on AIP Recipe Roundtable

Raw Beet and Carrot Salad (AIP, Paleo, Vegan)

I love beets! They are so deliciously good and so good for you! According to Health Impact News, the help lower blood pressure, boost your stamina, fight inflammation, have anti-cancer properties, and provide detox support. Sign me up! So many great benefits in one little root, it's hard to ignore.

Usually I roasted my beets, but decided to do something with them raw. I have thrown raw beets in a smoothie (which is delicious), but the idea of a cold shredded salad sounded great. Also, I was dying to use my new mandolin slicer I got for Christmas from the hubby. So, I combined the shredded beets and carrots to make this delicious raw salad.

Raw Beet and Carrot Salad

Ingredients

• 1 large beet (or 2-3 medium ones)
• 3-4 large carrots
• 2-3 tablespoons of extra virgin olive oil
• 2-3 tablespoons of balsamic vinegar
• 1/4 tsp of salt

Preparation

1. Cut the top and bottom off of the beet(s) and peel. I use a sharp knife to cut of the outer skin. Then cut beet(s) into quarters.
2. Use a mandolin with the smallest blade to shred beets. Alternatively, you can use cheese grater to shred the beet. Place shredded beet(s) into a large mixing bowl.
3. Peel carrots and shred as well using either mandolin or cheese grater and place in mixing bowl with beets.
4. Add balsamic vinegar, extra virgin olive oil, and salt to carrots and beets. Stir to completely combine and coat.

ENJOY! I love this either one its own or as a side to your favorite dish. This salad pairs perfectly with the Cracklin Chicken by Nom Nom Paleo. The salad can be stored into the fridge for up to a week, though it hasn't lasted that long in our house.

Featured on AIP Recipe Roundtable