Beet Carrot Salad w/Orange Ginger Dressing

Beet Carrot Salad w/Orange Ginger Dressing is colorful, flavorful, and nutrient-ful. It is delicious enough even for beet haters to love it!

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,

💗 ,

Wendi

Beet Carrot Salad w/Orange Ginger Dressing

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, SidesCuisine: AIP, PaleoDifficulty: Easy

Servings

3

servings

Prep time

20

minutes

Cooking time

5

minutes

Beet and Carrot Salad with Orange Ginger Dressing is colorful, flavorful, and nutrient-ful. It is delicious enough even for beet haters to love it!

Ingredients

• 1+1/2 C. grated raw beets

• 1 C. grated raw carrots

• 2 T. chopped green onion

• 2 T. freshly squeezed orange juice

• 1 T. ginger juice, or finely chopped ginger

• 1 T. coconut aminos

• 1 t. sea salt

• 1 t. honey

• 1/4 C. sliced tigernuts

• Greens of your choice  (I use baby spinach.)

Directions

• For the salad: Mix up the beets, carrots and green onion in a medium bowl.
• For the dressing: Whisk together orange juice, ginger juice, coconut aminos, salt and honey.
• For the garnish: Place tigernuts, without oil, in a small fry pan over medium heat.  Toast/sauté until nuts are golden brown and fragrant.  Do not burn!
• To serve: Toss the salad with the dressing.  Arrange greens on a plate, or in bowls.  Spoon out some of the salad on the greens.  At the last minute, sprinkle some toasted tigernuts on top.

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