Home / Recipes / Gluten Free / Low Histamine Sliced Beet Salad
Low Histamine Sliced Beet Salad
Beets are on the top of the list of some of my favorite Paleo and Low-Histamine friendly foods. Beets are rich in minerals, amino acids, galacturonic acid, lactulose, as well as citric, malic, tartaric, and malonic acids, which are said to help to support healthy gallbladder and liver function. We boiled the beets until they were fork tender, chilled them, then peeled them. Once peeled, we sliced them to expose their beautiful centers and dressed them in an Italian herb vinaigrette. The final dish is topped with fresh parsley for freshness and color. You will love this easy and healthy Paleo-style side dish.
How to Make It
Step 1
Wash the beets, then place them into a pot of cool water. Make sure the water completely submerges the beets. Bring the pot up to a boil and then reduce down to a simmer. Simmer for 35 minutes or until the beets are tender enough to be poked through with a paring knife.
Step 2
Remove the beets from the hot water and place them into a bowl. Place the beets in the fridge to chill. Once they are cool enough to handle, remove them from the bowl and rinse them under cold water to remove the outer skin. If some tough skins remain, use a paring knife to remove gently.
Step 3
Cut the beets into ½” slices and place them into a bowl. Prepare the vinaigrette by combining the remaining ingredients into a blender-safe cup. Blend until smooth using a stick blender.
Step 4
Pour some of the dressing onto the beet slices. Reserve some for serving. Top with chopped parsley and serve chilled. This salad is delicious as leftovers as well!
Ingredients
- Beets
1 lb
- Flax seed oil
4 tbsp
- Cranberry juice
1 tbsp
- Italian seasoning
0.25 tsp
- Coconut Sugar
1 tsp
- Coarse Kosher Salt
0.5 tsp
- Fresh Parsley (for flavoring only)
2 tbsp
