Beet Carrot Salad w/Orange Ginger Dressing is colorful, flavorful, and nutrient-ful. It is delicious enough even for beet haters to love it!Jump to Recipe
Confession: I hate beets. I always have. BUT. They are probably the most beautiful vegetable of all. That color! 😍 I know that beets are really good for us, so I set out to make a beet dish that I could take, and I’ve done it! This side salad is FULL of flavor, unlike the canned beets of my childhood. It is raw, crunchy, and bold.
I’ve garnished it with some toasted tigernuts, which, you may remember, are not actually nuts, so they are fine for the AIP.
A few notes on ingredients:
*Yes, you could use fresh ginger instead of ginger juice, but the pressed ginger juice is waaaaaaay easier.
*Yes, you could use a different brand of coconut aminos, but really, Big Tree is the tastiest, darkest and richest, in this blogger’s opinion.
*You don’t have to serve this on a bed of greens, but it’s nice. I use baby spinach, but I think a mix of baby greens, or even nutty arugula would be complementary.
This would be a great side for Marinated Flank Steak, or some other beef dish. You could even throw in some shredded chicken, and make it a meal. Whatever floats your boat!
So do you like beets? Let me know in the comments. If you are not a beet lover, have you figured out what it is about them that some of us don’t like? Nevertheless, I hope you will try this and maybe even enjoy your beets!
À votre santé,
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