I don’t like to waste anything (It is the thrifty Yorkshire Woman in me!), and I did not want to throw the beets away after I had made the kvass, but I also did not want to just eat the chunks of beet.
This salad was a perfect compromise, and went very well with some pork chops that I had cooked for dinner.
This recipe is both Paleo and AIP Friendly. And thanks to the lacto-fermented beets, it is full of healthy, gut-friendly probiotics.
And it is so pretty!
Lact0-Fermented Beet And Carrot Salad
- Lacto-fermented beets – I used about 2 cups of chunks in total
- 3-4 large carrots
- 1 bunch green onions
- 2 tbsp apple cider vinegar
- ¼ cup extra virgin olive oil
- 1-2 cloves of garlic from the jar of lacto-fermented beets (optional)
Grate the beets and place them in a large bowl – I recommend using a food processor for this or you will end up with red stained hands.
Peel and grate the carrots and add to the beets in the bowl.
Trim the green onions and chop them. Add to the beets and carrot in the bowl
If you like, you can now take 1-2 cloves of garlic that was fermented with the beets and crush them. This step is entirely optional.
Place the apple cider vinegar and olive oil in a small mason jar along with the crushed garlic if using it.
Shake the jar well to mix the contents, then pour over the salad and mix until it is all incorporated.
Serve at once.
I like to pile this on top of shredded green lettuce leaves – the green of the lettuce provides an attractive colour contrast with the purple/red and orange of the carrots and beets.
This particular salad was also served with some pork chops that I had cooked on the grill and served with apples, onions and bacon.
Shared at Paleo AIP Recipe Roundtable #35
Shared at Thrifty Thursday week 69