AIP Friendly Roasted Beet Salad with Ginger-Lime Dressing
Earthy roasted beets meet bright citrus in a salad that feels genuinely celebratory — the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with a handful of whole, clean ingredients. The ginger-lime dressing is the real star here: freshly grated ginger, lime zest, and a touch of honey whisk into a glossy, punchy vinaigrette that clings beautifully to every wedge and citrus segment. Orange and grapefruit add juicy contrast to the deep, sweet beets, while torn mint lifts the whole plate with a cool, herby finish. Following the autoimmune protocol means cutting out a long list of common salad staples — nightshades, seeds, nuts, eggs, and most bottled dressings — which can make a satisfying salad feel like a puzzle. This one solves it naturally, leaning on roasted root vegetables, fresh fruit, and a homemade dressing built entirely from compliant ingredients. There's nothing to swap or substitute; the recipe just works as written. It serves four, making it a solid option for a weeknight side or a light lunch that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp fresh ginger, finely grated
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 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.
- 3 tbsp olive oil
- ¼ tsp salt
For serving
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in the parchment, folding the edges to seal into a packet.
- 2
Roast the beet packet for 45–55 minutes, until a paring knife slides into the largest beet with no resistance. Open the packet carefully and let the beets cool for 10 minutes.
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