AIP / Red Beet Salad with garlic and Parsley
 
Prep time
Cook time
Total time
 
Sweet and savory beet salad with vibrant colors!
Author:
Recipe type: Vegetables
Cuisine: Autoimmune Protocol - AIP
Serves: 5
Ingredients
  • 4 cups diced cooked beets
  • 1/3 cup fresh parsley, chopped
  • 2 cloves of garlic, minced
  • 1/2 TBSP olive oil
  • 1 TSP apple cider vinegar
  • 1/4 TSP salt
Instructions
  1. Cut the greens off the end of the beets, leaving a 1 inch stem. (keep the leaves to eat later!)
  2. Cover in water and boil until tender (35 to 40 minutes).
  3. Let the beets cool down, cut the small stems, peel the skin off and dice in 1/2 inch cubes.
  4. In a bowl, combine the beets with salt, vinegar, olive oil, chopped parsley and minced garlic.
  5. Serve chilled.
  6. Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-red-beet-salad-with-garlic-and-parsley/