AIP Friendly Apple-Sage Roasted Beet Carpaccio
Roasted beets have a natural sweetness and jewel-toned beauty that make them one of the most satisfying ingredients to work with, and this carpaccio turns them into something genuinely stunning. The beets are foil-roasted until tender, then sliced paper-thin and fanned across a platter — no fancy technique required, just a sharp knife or mandoline and a little patience. A bright dressing of olive oil, apple cider vinegar, raw honey, and ground ginger ties everything together with a balance of tang and warmth that feels far more complex than the short ingredient list suggests. Crisp Granny Smith apple matchsticks and fresh sage scattered over the top add crunch, herbal depth, and a pop of color that makes this dish look like it came out of a restaurant kitchen. Every single ingredient here — from the beets and olive oil to the honey and fresh herbs — fits cleanly within autoimmune protocol guidelines, so there's no need to audit labels or swap anything out. It serves four as a starter or a light side, and it's the kind of dish that tends to stop conversation at the table for a moment before everyone reaches for more.
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Learn more →Ingredients
4 servings
For the beets
- 4 medium red or golden beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For serving
- 1 medium tart apple (such as granny smith), cored and cut into thin matchsticks
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tbsp fresh chives, finely chopped (optional)
- flaky sea salt, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil total, and sprinkle with 1/4 tsp fine sea salt. Wrap each beet tightly in its foil and arrange on a baking sheet.
- 2
Roast the beets until a thin knife slides through the center with no resistance, 50–65 minutes depending on size. Remove from the oven and let the beets rest in their foil packets for 15 minutes — they will continue to steam and loosen their skins.
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