Roasted Beet Salad with Herbed Egg-Free Mayo

The beets do most of the work here. Roast them, cube them, fold them into a creamy herbed dressing, and chill. It is a simple dish that gives back more than it takes to make.

Beets are a source of folate, involved in cell division and healthy methylation, and they carry naturally occurring nitrates that support healthy blood flow. This is 1 good plate among many, and that is how this way of eating adds up, 1 plate at a time.

Choose beets that feel heavy and firm, the kind that still smell of the soil they came from. Cube them while they are warm if you can, and notice the deep red they leave on the board. A beautiful plate is not vanity here. It is a small act of care for a body you are learning to trust again.

Ingredients

• 4 medium roasted beets, cooled and cubed
• 1/2 cup AIP egg-free mayo (see the egg-free mayonnaise)
• 2 teaspoons dried parsley
• 1 teaspoon apple cider vinegar
• 1 teaspoon prepared horseradish
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon sea salt

Note: the source uses standard egg-based mayonnaise and adds black pepper. Both are out in the elimination phase, so this version uses AIP egg-free mayo in the same amount and leaves the pepper out. The horseradish, parsley, rosemary, and apple cider vinegar all stay.

Method

Start with beets that are already roasted and cool enough to handle. If you are roasting them fresh, wrap whole scrubbed beets and roast until a knife slides through easily, then let them cool before peeling and cubing.

Put the cubed beets in a mixing bowl. Add the egg-free mayo, dried parsley, apple cider vinegar, horseradish, dried rosemary, and sea salt. Fold everything together gently until each piece is coated in the dressing. The beets will tint the dressing a deep pink.

Cover and chill for at least 30 minutes before serving. The rest lets the herbs and horseradish settle into the beets. Serve cold.

*Adapted from acleanplate.com*