Beetroot Tarragon Salad
Prep time
Cook time
Total time
Time to steam beets: 45 minutes
Time to prepare: 20 minutes
Time to prepare: 20 minutes
Author: Magdalena Wszelaki
Serves: 2-4
Ingredients
- 2 medium beets
- 1 cup of dandelion leaves, cut
to strips - 1 cup of
arugula, leaves roughly torn - 2 sprigs of tarragon, chopped
- 2 tbsp ghee
- ½ handful hazelnuts, chopped
- ½ cup sprouts
How To Make
- Steam or bake beetroots with skins for 45 minutes or until soft when poked with a fork.
- Melt ghee and add tarragon but take off heat immediately.
- When beets have cooled off, peel off their skins and cut them into cubes.
- Combine beet cubes with dandelion, arugula and toss with tarragon ghee.
- Sprinkle with hazelnuts and sprouts.
Notes
Practical tips: steam or bake a few more extra beetroots, place them in the freezer for later use.
Modifications:
AIP: Skip hazelnuts.
Modifications:
AIP: Skip hazelnuts.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/beetroot-tarragon-salad/