AIP Friendly Roasted Beet and Salmon Salad with Herb Vinaigrette
Earthy roasted beets, crispy-skinned salmon, and a bright herb vinaigrette come together in a bowl that feels genuinely restaurant-worthy — and it happens to check every box for an autoimmune-friendly plate. The whole thing is built on whole, unprocessed ingredients: fresh beets roasted in parchment until tender, salmon seasoned simply with turmeric and salt, and a punchy dressing of olive oil, apple cider vinegar, ginger, garlic, and parsley. No grains, no nightshades, no dairy, no eggs — just clean, nourishing food that doesn't taste like a compromise. The turmeric gives the salmon a gorgeous golden hue and a subtle warmth, while the apple cider vinegar dressing cuts through the richness of the fish in the best possible way. Roasting the beets low and slow in parchment is a small step that makes a big difference — the skins slip right off and the flavor concentrates beautifully. It serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches ahead of a busy week. This is the kind of salad that makes eating for your health feel like a genuine treat rather than a chore.
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Learn more →Ingredients
4 servings
For the roasted beets
- 4 medium beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 5–6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground turmeric
For the salad
- 5 oz mixed salad greens
- ¼ cup fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap each beet individually in parchment paper and place on the baking sheet. Roast for 40–50 minutes, until a skewer or knife slides through the center with no resistance.
- 2
Remove the beets from the oven and let them cool for 10 minutes. Unwrap, then rub the skins off with a paper towel. Cut each beet into 6–8 wedges and set aside.
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