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half of a beige speckled plate with golden beet wedges drizzled with a creamy lemon-garlic sauce and garnished with parsley against a white background

Golden Beets in Lemon-Garlic Sauce (AIP, paleo, vegan Whole30)


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

Scale
  • 68 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

  1. 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.
  2. Cut the beets into quarters and place into a large bowl.
  3. 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. 
  4. Pour the sauce over the sliced beets and stir to combine.** Adjust salt as necessary.
  5. 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