AIP Beet Rutabaga “no-potato” Salad

This is a flavorful summer time dish that can replace your traditional potato salad during the AIP complete elimination phase.

1 small rutabaga, peeled and cubed into 1 inch pieces

2 large red beets, cubed into 1 inch pieces

half bunch of dried dill, chopped or 2-3 T. dried

3 T. balsamic vinegar

1 T. extra virgin olive oil

1 and 1/2 tsp. sea salt

Place rutabaga in a medium pot and just cover with water. Add about 1/2 tsp of sea salt. Place over high heat and bring to a boil. Cook for about 10 minutes until rutabaga can be pierced with a knife easily. Drain.

Place beets in a medium pot and just cover with water. Add about 1/2 tsp of sea salt. Place over high heat and bring to a boil. Cook for about 10 minutes until a cube of beet can be pierced with a knife easily. Drain.

Pour rutabaga and beets into a large mixing bowl, top with dill, vinegar, extra virgin olive oil, and about 1/2 teaspoon of sea salt. Stir to combine. Taste, add more sea salt if needed. Refrigerate for 4-24 hours before serving. I think it tastes best at room temperature, so remove from fridge 2 hours before serving.