Wednesday, 29 July 2015

Carrot vinegret salad (GAPS)

Russian beetroot salad adopted to GAPS

I am very fond of a good vinegret. I remember the delicious taste clearly, around winter time it was often on the table. Potato, beetroot, sauerkraut and dried beans are winter staples, it made sense to serve this hearty salad frequently as a side dish for different kinds of meat.

I prefer vinegret as a salad on its own, served as main course. Full of flavour and crunchiness, brightly coloured, luscious, and terribly appetizing. Adapting this tasty beet salad to GAPS legal was easy. Now in season fresh, sweet, young bunched beetroots and carrots mixed with sauerkraut for crunch and flavour are the main ingredients.

You will need:
3 medium beetroots
3 young carrots
350 g sauerkraut, juice squeezed out
1 medium red onion
1/4 cup olive oil
3 tbsp apple cider vinegar
a good pinch of freshly ground black pepper

1. Cook the beetroot in plenty of water, skin left on. Let it cool down in the cooking liquid.
Alternatively, cook the previous day and keep beetroots in the refrigerator in their cooking liquid, unpeeled.
2. Peel the beetroots. Cut into cubes. Season with the vinegar (this will fix the colour), mix, then add half the olive oil (this will seal the colour). Mix thoroughly.
3. Peel the carrots and julienne them. Put julienned carrots into a mixing bowl.
4. Add finely chopped red onion. You can slice it thinly if you prefer. Add to the carrot.
5. Roughly chop the sauerkraut (optional, I just do not like the too long pieces in my vinegret). Add to the bowl.
6. Add remaining oil to the bowl. Season with black pepper. Mix thoroughly.
7. Finally, add cubed beetroot to the bowl. Mix well. Serve. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.


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