Carrot & Beet Salad (AIP)

Carrot & Beet Salad (AIP)

 

This is a good cleansing salad inspired by these recipes:

Moroccan Grated Carrot and Beet Salad

Grated Carrot and Beet Salad

Ingredients:

  • 1 lb. organic carrots
  • 1 lb. beets (skip for low-FODMAP)
  • 1/4 – 1/2 t asafoetida (use garlic if it works for you)
  • 1-2 T evoo (extra-virgin olive oil)
  • 1 T raw apple cider vinegar
  • 2 T maple syrup (skip for 21 DSD & AIP)
  • 1-2 t fresh grated ginger (use dried if needed)
  • 1/4-1/2 fresh grated turmeric (use dried if needed)
  • 1/4-1/2 t sea salt
  • 2-4 T fresh chopped cilantro or parsley (or as much as desired)
  • 1-2 T chopped chives (optional, use onions if it works for you)
  • 2 T toasted sesame, chia, sunflower, or pumpkin seeds (skip for AIP)
  • dash cloves
  • 1/4-2 t cinnamon
  • 1/4-1 t AIP curry (mine has turmeric, ginger, cinnamon, cloves, mace, and bay)
  • zest of one organic lemon
  • juice of 1/2 lemon (or a whole lemon)

Grate the beets. Rinse under cold water, strain, and squeeze out excess water by pressing on the beets. Grate the carrots. A food processor is great for this. Put the beets and carrots in a large bowl.  Add the other ingredients to a measuring cup and mix well. Drizzle over salad. Mix well. Let chill for a half an hour before serving.

Variation: (not for 21 DSD, AIP, or low-FODMAP)

Skip the beets and add about 1/2 cup organic raisins.

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