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.
thank you for sharing this………those are two foods I can eat! 🙂
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Haha, me too. AIP can be so restrictive, it is nice to have alternative and interesting ways to eat vegetables.
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🙂 thank you again for sharing…..
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You’re welcome. It’s my pleasure.
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🙂
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