These Golden Beets in Lemon-Garlic Sauce are sweet, earthy and tangy and a wonderful side dish that’s AIP, paleo, vegan and Whole30 compliant.
This post contains affiliate links.
These Golden Beets in Lemon-Garlic Sauce are such a simple yet delicious side dish. It comes together quickly and each component adds a really nice and distinctive depth of flavor.
Here’s what you need for these Golden Beets in Lemon-Garlic Sauce:
- golden beets
- fresh parsley
- tigernut flour
- lemon juice
- garlic powder
- olive oil
- sea salt
To make this recipe, simply boil the beets with the skins on until fork tender. Slide the skins off with your fingers under cold water and slice into 1-inch wedges. To make the lemon-garlic tigernut sauce, add freshly squeezed lemon juice, olive oil, sifted tigernut flour, salt and garlic powder to a food processor and pulse until smooth and combined. Toss the sliced beets in the sauce and top with fresh parsley.
FAQs for these Golden Beets in Lemon-Garlic Sauce
Can I replace the tigernut flour in this recipe?
This is the base of the sauce and is what adds a slightly sweet taste as well as a creaminess to the recipe. If you can tolerate or have reintroduced sesame seeds into your diet, you might try using tahini here in place of the tigernut flour.
Can I use a different variety of beet?
The flavors here go best with golden beets and don’t taste as good with red beets. Another mild variety of beet like candy cane beets might work well here but my recommendation is to stick with the golden beets.
How do I store this dish?
This dish is best eaten fresh but can be stored in the fridge for up to 2 days. I recommend re-heating before serving.
Looking for more easy AIP or Whole30 side dishes? Try:
If you tried these Golden Beets in Lemon-Garlic Sauce I would appreciate it if you would give them a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
Print
Golden Beets in Lemon-Garlic Sauce (AIP, paleo, vegan Whole30)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These Golden Beets in Lemon-Garlic Sauce are sweet, earthy and tangy and a wonderful side dish that’s AIP, paleo, vegan and Whole30 compliant.
Ingredients
- 6–8 small golden beets
- 1/4 cup parsley, chopped
- 2 TBSP freshly squeezed lemon juice
- 3 TBSP olive oil
- 1/4 cup Tigernut flour
- 1/4 tsp salt
- 1/4 tsp garlic powder
Instructions
- Cut the tops off the beets and boil in a large stockpot until fork tender. Remove from heat and run beets under cool water, using your fingertips to slide the skins off.
- Cut the beets into quarters and place into a large bowl.
- To make the lemon-garlic tigernut sauce, to a food processor or high powered blender, add freshly squeezed lemon juice, olive oil, sifted tigernut flour, salt and garlic powder.* Pulse until smooth and combined. If you desire a thicker sauce, add more flour by the tsp. Alternatively, add a couple tsps of water if you’d like the sauce thinner.
- Pour the sauce over the sliced beets and stir to combine.** Adjust salt as necessary.
- Garnish with fresh parsley and serve warm.
Notes
* It’s really important to sift your tigernut flour so that your sauce will be as smooth as possible. Tigernut flour is notoriously clumpy and naturally gritty but sifting helps reduce the big pieces.
** For presentation purposes I drizzled the sauce on top the beets, but definitely recommend mixing it altogether in a bowl before eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
Keywords: aip, paleo, whole30, beets, lemon, garlic, side dish, easy
Leave a Reply