This post contains affiliate links. This means that if you decide to click on them and make a purchase, I might receive a small commission that goes back in to developing more free recipes for you, here on the blog. Thank you for your support.
The garlic adds pungency and a bit of tingle while the parsley gives it that deep, citrus, grassy flavour that I love. Use this combination to pep up your beetroot next time you have a salad. Lovely.
Beetroot Salad with Garlic and Parsley
from my ebook SPICE
Serves 3-4, as a side salad
3 small beetroots, cooked, trimmed and peeled and left to cool (you can use the shop-bought cooked beets to save time, just don't use the ones in vinegar)
1 chunky garlic clove
small handful fresh parsley
1 tsp sherry vinegar (or use apple cider vinegar if strict AIP)
1 tbsp extra virgin olive oil
Chop up the beetroot, into chunky bite-sized wedges. Roughly chop the garlic and the parsley and throw it into a bowl with the beetroot chunks. Stir in the sherry vinegar and the olive oil and stir to mix. You can add a pinch of salt, if you like too - check for seasoning and then serve.
Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here.