Autoimmune paleo quick pickled beet salad
Indulge in the vibrant flavors of this autoimmune paleo quick pickled beet salad. A burst of freshness with a hint of tanginess in every bite.
Ingredients:
- 4 cups beets
- 4 tablespoons balsamic vinegar
- 3 teaspoons orange zest
- 1 pinch sea salt
Instructions:
- Remove the top and bottom parts of the beet and use a vegetable peeler to remove the skin. Divide it into quarters and steam on the stovetop until it is close to being tender but still slightly crunchy. Allow it to cool down completely and then dice it into 1-inch cubes.
- Combine the cooled beet cubes with orange zest (keep some aside for decoration!), balsamic vinegar, and salt in a mixing bowl. Sprinkle the dish with the reserved orange zest for a bright touch of color.
Summary:
- Calories: 296 kcal
- Fat: 1 g
- Protein: 9 g
- Carbs: 64 g
- Potassium: 1852 mg
- Magnesium: 134 mg