Autoimmune Paleo Quick Pickled Beet Salad

By Autoimmune Paleo Lifestyle
January 17, 2014
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Author Notes: The yin of the balsamic vinegar and orange zest greets the yang of the earthy beets to make a wonderfully surprising balance dish that is light on its feet and easy to pull together. Autoimmune Paleo Lifestyle

Serves: 4

  • 4 cups beets
  • 4 tablespoons balsamic vinegar
  • 3 teaspoons orange zest
  • 1 pinch sea salt
  1. Trim off top and bottom of beet and peel skin off with vegetable peeler. Cut into fourths and steam on stove until approaching tender but still crisp. Let cool completely and cut into 1 inch sized cubes.
  2. In a bowl, mix chilled beets, orange zest (save a small bit of zest to garnish!), balsamic vinegar and salt. Sprinkle the dish with the extra orange zest for a pop of color

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