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BEET SALAD WITH VINAIGRETTE
This recipe is originally from our website scdrecipe.com, and has been revised and adjusted so that it is child-friendly. Beets are such a deep red color: perhaps that is reason enough for little kids to dig in!
Ingredients
6 red/orange beets, scrubbed, tops and tails removed Vinaigrette: 1½ tablespoons (22 g) SCD-safe mustard (not powder) 2 teaspoons (14 g) honey 2 tablespoons (30 mL) apple cider vinegar N-½ cup (80-120 mL) olive oil salt and black pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C or gas mark 6)
2. Place the whole beets on an oiled baking pan, and allow them to roast until a knife easily pierces the beets
3. It should be approximately 45-60 minutes depending on the size
4. While the beets are roasting in the oven, prepare the vinaigrette
5. Mix the mustard, honey, apple cider vinegar, and olive oil in a small bowl
6. Add in the salt and pepper to taste
7. Once the beets are done and cooled down, peel off the skins and dice them into bite-size pieces
8. Drizzle them with the vinaigrette and serve as is or on a bed of greens
Yield
2-3 servings
This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.
