Beetroot Tarragon Salad2

This recipe brings the wonderfully earthy and sweet beetroot with the bitterness of dandelion and arugula.

Dandelion and arugula (part of the crucifers family) have special healing properties – they are especially beneficial for the liver detoxification pathways that get rid of metabolized estrogens.

Beetroot Tarragon Salad
 
Prep time
Cook time
Total time
 
Time to steam beets: 45 minutes
Time to prepare: 20 minutes
Author:
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
  1. Steam or bake beetroots with skins for 45 minutes or until soft when poked with a fork.
  2. Melt ghee and add tarragon but take off heat immediately.
  3. When beets have cooled off, peel off their skins and cut them into cubes.
  4. Combine beet cubes with dandelion, arugula and toss with tarragon ghee.
  5. 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.
 

Beetroot Tarragon Salad3 Beetroot Tarragon Salad1

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