Name: Sweet and Tangy Beet Salad (GAPS, Paleo, Seasonal)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 large beets (about 1 pound); 1/4 cup olive oil; 2 tablespoons fresh basil (diced, or 1 tablespoon dried basil); 1/2 teaspoon sea salt; 1 teaspoon raw apple cider vinegar

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1 Sweet and Tangy Beet Salad (GAPS, Paleo, Seasonal)

1.1 Ingredients

1.2 Instructions

1.3 Recipe Notes

1.4 Learn how to heal leaky gut

Beets, with their bright red color and earthy sweet flavor make a lovely winter salad. This salad keeps well, I recommend doubling or tripling the recipe to enjoy all week long. Beetroots traditionally are used to cleanse the liver, for heart health, and toxin reduction.

There are many medical studies that also show the health benefits of beet consumption (source), and I encourage you all to give this delicious fresh salad a try this winter!

Sweet and Tangy Beet Salad (GAPS, Paleo, Seasonal)

Course: Side

Cuisine: GAPS, Gluten Free, Paleo, SCD

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Author: Cara Comini

This fresh salad has raw herbs and sweet steamed beets and is perfect for winter. Thefresh-pressed olive oiland raw apple cider vinegar both add beneficial nutrients that are missing in many diets. Beets are thought to have cleansing properties, especially for the liver. Finally, use unrefined sea salt to add additional trace minerals to this salad.

Ingredients

4 large beets about 1 pound
1/4 cup olive oil find fresh pressed olive oil here
2 tablespoons fresh basil diced, or 1 tablespoon dried basil
1/2 teaspoon sea salt
1 teaspoon raw apple cider vinegar

Instructions

Scrub beets, and peel using a high-quality vegetable peeler.
Use a large knife to cut beets into bite-size pieces.
Steam in a steamer basket on the stovetop for 10-18 minutes, or until fork-tender but not mushy or in the Instant Pot for 8 minutes.
Remove from heat and allow to cool until comfortable to touch as to not kill off the raw enzymes in the apple cider vinegar.
Toss with olive oil, basil, sea salt, and apple cider vinegar.
Serve still warm, or chill and serve.
Store leftovers in the fridge, covered.

Recipe Notes

This recipe is part of Real Plans- the healthy menu planner that is customized to your specific dietary needs! Click here to add this recipe to your weekly meal plan right now.

Getting back in the hang of eating more seasonal vegetables this winter?

Here are 3 more winter salads you are sure to enjoy!

Warm Carrot Salad

Cabbage-Apple Slaw with homemade yogurt dressing

Brussels with Bacon and Honey-Mustard Dressing