Beet Salad with Vinaigrette
Prep:
|
Cook:
2-3 servings
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Ingredients
6 red/orange beets, scrubbed, tops and tails removed
Vinaigrette (Child Friendly)
ingredients
1½ TBSP SCD-safe mustard (not powder)
2 tsp honey
2 TBSP apple cider vinegar
⅓ to ½ cup (80-120 ml) olive oil
salt and black pepper to taste
6 red/orange beets, scrubbed, tops and tails removed
Vinaigrette (Child Friendly)
ingredients
1½ TBSP (22 ml; 22 grams) SCD-safe mustard (not powder)
2 tsp (10 ml; 14 g) honey
2 TBSP (30 ml) apple cider vinegar
80-120 ml olive oil
salt and black pepper to taste
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Preheat the oven to 400°F (200°C or gas mark 6).
- Place the whole beets on an oiled baking pan, and allow them to roast until a knife easily pierces the beets. It should be approximately 45-60 minutes depending on the size.
- While the beets are roasting in the oven, prepare the vinaigrette as described above.
- Once the beets are done and cooled down, peel off the skins and dice them into bite-size pieces.
- Drizzle them with the vinaigrette and serve as is or on a bed of greens.
Vinaigrette (Child Friendly)
instructions
- Mix the mustard, honey, apple cider vinegar, and olive oil in a small bowl.
- Add in the salt and pepper to taste.
Nutritional Info
Storage
Notes
This recipe is originally from the website scdrecipe.com (see Related Recipe below) and has been revised and adjusted so that it is child-friendly. Beets are such a deep red color: perhaps that is reason enough for little kids to dig in!
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD RecipeRelated Recipes
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