AIP Beet & Mandarin Orange Salad
One of the core concepts of eating AIP is to specifically incorporate colorful foods. Beets are not something that I would have previously classified as a food staple in my kitchen, but if you want to talk about bright, vibrant and colorful foods then beets is one of the very first things that come to mind. In order to balance the earthy profile of the beets in this salad the mandarin oranges provide both a tart as well as sweeter notes, while the quick pickled white radish (daikon) has sharp but delicate flavors similar to a potato / radish hybrid if you can imagine that. In total there are some powerful flavors all balancing together in this impressive colorful dish.
Fresh dill is absolutely required for the success of this salad - if all you have is dried up and flavorless dill you could try if you want, using a lot more dill than used here, but you will only get the dill flavor. A real part of the magic here is the freshness. The mandarins are so juicy and fresh tasting, and the daikon is uniquely flavored for most western palates so it really jumps out as well...but you really need the fresh, chewy green-ness of a handful of fresh dill if you want maximum impact from this recipe. You can pickle the daikon for as little as 15 minutes while the beets cook, or you can even let them chill out for a day or two in the fridge but be warned that chopped up daikon can be a little overwhelming in the refrigerator in terms of smell. A happy medium is to use a small amount of daikon and let it sit for an hour. This will get a quick pickle but also allow you to clear the chopped daikon out of your fridge after you are done cooking this salad.
Prep time
15 minutes
Cooking time
15 minutes
Recipe yield
4 servings
Ingredients needed
3 beets
5 mandarin oranges
1 small handful of fresh dill
1 small white radish (daikon)
1 tablespoon of honey
1 tablespoon of coconut vinegar
1 teaspoon salt
Step 1 - Wash and boil beets. They are easy to peel once they are cooked
Step 2 - Chop daikon into matchsticks and put them in a bowl for quick pickling
Step 3 - Add apple coconut vinegar and honey to daikon and toss well. Cover and refrigerate for one hour for best flavor
Step 4 - Once beets are soft remove from heat, peel and chop them into bite sized pieces
Step 5 - Peel and separate four mandarin oranges
Step 6 - Chop fresh dill and add to oranges along with the quick pickled daikon to the bowl
Step 7 - Mix in warm beets and squeeze remaining mandarin over the entire salad
Step 8 - Season with salt right before serving

You could use more water, or more broth, if you want a deeper, more liquid filled bowl of soup. Since this is a rustic presentation I did not want to hide everything in liquid. With having such little liquid in the dish, and relying on the water released from the cooking vegetables, onions and chicken, the broth that is there is extremely rich and flavorful - which is impression given the relatively short cooking time for a from-scratch soup recipe.
It looks like a lot of work on paper but I can peel and cut those vegetables in a minute or two if I need to. Toss everything into the slow cooker and then just walk away for a few hours. When you come back all you need to do is slice up the chicken and put everything in a bowl. It can not get much easier than this - and home made from scratch chicken soup is about the healthiest AIP thing that you can cook if you need to feel better!

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About the author - Steve Goodale is a blogger and technical specialist from Ontario Canada, winner of the 2018 Industry Leadership Award, who reaches over three million readers per year with his popular pool and spa blog. Steve started the www.CookForMeBaby.com blog about healthy eating after being diagnosed with a rare and incurable autoimmune disease. You can read more on his story about life with MCTD here. For more healthy cooking inspiration check out his other delicious recipes.
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