Do you rarely cook beets? (Yes, this Paleo Russian Salad calls for beetroots.)
And is that ‘cos you have no idea how to prep them in creative ways? (And no, beetroots don’t taste like dirt, like many people think.)
You’ll be amazed at how tasty they can be with just a sprinkle of salt, and pepper.
If you still think that they taste like dirty, don’t worry. Because in this Paleo Russian Salad, they get balanced out with the natural sweetness of sweet potatoes and carrots.
The best part about this salad? It calls for only 6 readily available ingredients and is ready in no time.
Heads up: It’s totally normal for your sweet potatoes and carrots to turn red. Blame your beautiful beets😉 If you’re serving this salad to your guests, keep your beets separately. And wait until the last minute to mix them with the others.
Good to know: Many people use pre-cooked beetroots in salads. I personally prefer using raw beets. Working with them gets quite messy and stain your hands But, they give salads such a beautiful color and crunch!
Serving suggestion: Serve this Paleo Russian Salad as a side dish with meat, chicken, fish or any seafood of your choice.
Paleo Russian Salad (Gluten Free, Dairy Free, Grain Free, AIP)
- 1 Medium Red Onion, thinly chopped (68g)
- 1 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Unrefined Sea Salt
- Ground Black Pepper, to taste (Omit for AIP)
- 1/4 Tbsp White Vinegar
- 2 Big Sweet Potatoes, peeled, cut into cubes (466g)
- 3 Big Carrots, cut into cubes (276g)
- 2 Medium Beetroots, peeled (408g)
- 3 Cups Water, hot or at room temperature
- Add water to your food steamer over high heat.
- Once the water starts to boil, add the sweet potatoes, carrots, and beetroots.
- Allow the veggies to cook for about 20 to 25 minutes over low heat. Make sure that they’re fork tender when you open the lid.
- While the veggies are cooking, mix the onions, extra virgin olive oil, white vinegar, salt, and pepper in a large glass bowl.
- Once the veggies are ready, mix them with the vinaigrette.