AIP Friendly Roasted Beet Salad with Basil-Citrus Drizzle
Earthy roasted beets, juicy orange segments, and a vivid green basil-citrus drizzle make this salad one of the most visually stunning things you can put on a dinner table — and it serves four beautifully. The beets are slow-roasted in foil until perfectly tender, then slipped out of their skins and cut into wedges that soak up every drop of that bright, herby sauce. That drizzle — blended from packed fresh basil, good olive oil, lemon juice, zest, and a small clove of garlic — is the kind of thing you'll want to put on everything. For anyone navigating the autoimmune protocol, salads can feel like a minefield of off-limit toppings, dressings with hidden additives, or cheese-heavy combinations, but every single ingredient here is clean and straightforward. Mixed greens or arugula form the base, tossed simply with lemon juice and olive oil, so nothing competes with the natural sweetness of the beets and citrus. It's a dish that feels genuinely celebratory without requiring any workarounds or substitutions — just whole, real food doing exactly what it's supposed to do.
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the basil-citrus drizzle
- 1 ½ cups fresh basil leaves, packed
- ⅓ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- ¼ tsp salt
For the salad
- 5 oz mixed greens or arugula
- 2 navel oranges, peeled and segmented
- ¼ small red onion, very thinly sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
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, 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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