AIP Friendly Roasted Beet and Arugula Salad with Apple Cider Vinaigrette
Earthy, jewel-toned beet wedges draped over peppery arugula with a golden, ginger-spiked vinaigrette — this salad is as stunning on the plate as it is satisfying to eat. The beets are foil-roasted low and slow until they're buttery-tender, then rubbed clean and cut into thick wedges that hold their shape beautifully against the delicate greens. Every single ingredient here — from the turmeric-kissed dressing to the fresh parsley and thinly sliced red onion — falls cleanly within the strict parameters of the autoimmune protocol, so there's no guesswork or label-reading required. The vinaigrette comes together with apple cider vinegar, a touch of honey, ground ginger, and turmeric whisked into extra-virgin olive oil, giving you a bright, anti-inflammatory punch that doubles as the salad's dressing and its finishing drizzle. This kind of recipe is a genuine find for anyone navigating AIP, because salads that feel exciting and restaurant-worthy — rather than just compliant — are harder to come by than you'd think. It serves four and works beautifully as a light lunch, a dinner starter, or a side dish impressive enough to bring to a gathering where you'd otherwise be stuck picking around everyone else's food.
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb beets (about 4 medium), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp 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 ground ginger
- ¼ tsp turmeric
- ¼ tsp salt
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz baby arugula
- ¼ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with the 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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