AIP Friendly Coconut Ranch Citrus Beet Salad
Ranch dressing is one of those things that feels completely off the table when you're navigating the autoimmune protocol — until now. This salad brings all that creamy, herby satisfaction using full-fat coconut cream as the base, brightened with fresh lemon juice, apple cider vinegar, and a generous handful of chives, dill, and parsley. The result is a dressing that genuinely tastes indulgent while staying completely within protocol-friendly boundaries. Earthy roasted beets, juicy orange and grapefruit segments, and a bed of mixed greens make this one of the most visually stunning plates you can put together for four people without any complicated techniques. The beets roast low-fuss in a parchment packet until perfectly tender, and the whole thing comes together with minimal hands-on time. A few torn mint leaves on top take it from weeknight salad to something you'd proudly serve at a dinner party. It's bright, satisfying, and proof that eating this way doesn't mean settling for boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the coconut ranch dressing
- ½ cup full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For the salad
- 1 large navel orange, segmented
- 1 large grapefruit, segmented
- 5 oz mixed greens or arugula
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a sheet of parchment paper on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the parchment loosely around the beets to form a packet and fold the edges to seal.
- 2
Roast the beets until a paring knife slides into the center of the largest beet with no resistance, 40–50 minutes. Open the packet carefully and let the beets cool on the baking sheet for 15 minutes, until cool enough to handle.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!