AIP / Red Beet Salad with garlic and Parsley
Author: Sophie
Recipe type: Vegetables
Cuisine: Autoimmune Protocol - AIP
Serves: 5
- 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
- Cut the greens off the end of the beets, leaving a 1 inch stem. (keep the leaves to eat later!)
- Cover in water and boil until tender (35 to 40 minutes).
- Let the beets cool down, cut the small stems, peel the skin off and dice in 1/2 inch cubes.
- In a bowl, combine the beets with salt, vinegar, olive oil, chopped parsley and minced garlic.
- Serve chilled.
- Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-red-beet-salad-with-garlic-and-parsley/
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