Beet and Carrot Salad

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

This shredded, low-amine beet and carrot salad has a cumin and lemony kick to it that makes it a great side dish for savory main dishes. Beet and carrot are naturally low-amine, and the beets add a sweetness to the salad from its natural sugars, particularly if you choose organic beets (organic beets are much higher in flavor).

1 beet (about 2C)

8 medium carrots (about 2C)

1/4 C safflower oil

1/2 C parsley, finely minced

1/2 tsp sea salt

1 tsp ascorbic acid

1 1/2 tsp cumin

1/2 tsp cumin seeds

dash cayenne

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

  • Wash and trim carrots. Peel beet.
  • Using a cheese grater or a food processor, grate beet and carrot and add to a large mixing bowl.
  • Add all other ingredients and mix well.
  • Allow to marinate for at least 20 minutes before serving.
Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan) photo

Beet and Carrot Salad (low-amine, gluten-free, soy-free, dairy-free, tomato-free, nut-free, paleo, vegetarian, vegan)

AMINE BREAKDOWN:

Very Low Amine: beet, carrot, parsley, sea salt, ascorbic acid, cumin, cumin seeds

Low Amine: safflower oil

Very High Amine: cayenne

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Published in: on May 6, 2012 at 11:02 pm  Comments (7)  
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Black Truffle Beets

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo) photo

Black Truffle Balsamic Vinegar Beets (low-amine, gluten-free, soy-free, dairy-free, vegetarian, vegan, nut-free, paleo)

This recipe couldn’t be more simple, really. It is subtle, delicious, and tastes like a lot of thought went into it. Just the way I like it.

6 small beets (I prefer to use 3 golden beets and 3 red for a nice color balance)

2-4 Tbsp balsamic vinegar substitute

dash cayenne

6-8 drops black truffle oil

1/4 C chopped flat-leaf parsley (leaves only), loosely packed.

  • Once beets are washed, and the stem-end is trimmed off (stem-end) often holds grit or dirt, so you’ll want it cut/shaved off. I shave off the dirt-collecting areas so that it wastes as little beet as possible. Do not cut the beets beforehand unless necessary to fit into the pot – the more internal surface area is exposed, the more sugar and flavor loss you will experience.
  • Boil or steam beets for about 10-20 minutes, or until you can poke it through with a fork, but retains some of its firmness. If boiling, start from cold water so that the beets cook evenly.
  • Drain beets and allow to cool.
  • Once cooled, cut into slices and place in a serving bowl.
  • Add all other ingredients and mix well. Allow to sit for at least 5 minutes to give them time to absorb the balsamic vinegar.
  • Stir again and serve, or cover and refrigerate for later consumption.
AMINE BREAKDOWN:
Very Low Amine: beets, parsley
Low Amine: low-amine balsamic vinegar substitute
Very High Amine: cayenne, truffle oil
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Published in: on February 3, 2012 at 5:01 pm  Comments (8)  
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Roasted Beets and Carrots with Feta and Cumin Vinaigrette

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian) photo

Low-amine roasted carrots and beets with feta and a cumin vinaigrette (low-amine, gluten-free, soy-free, vegetarian)

Beets are a favorite of my root vegetables, and though I love the simplicity of boiling them, I find that their best, richest qualities come out when roasted. This low-amine beet and carrot salad has a earthy, nutty quality that is highlighted with the bright flavors of feta, cumin, and parsley. This recipe originally comes from A New Turn in the South.

4 small/medium beets, washed, trimmed, and quartered

4 large carrots, cut into 1 1/2″ segments

1/6 lb feta cheese (about 1/4 C, crumbled / omit for vegan/paleo)

2 Tbsp Italian parsley, minced

1 Tbsp safflower oil

Salt & Pepper, to taste

Sauce:

1 1/2 tsp cumin seed, toasted in a dry pan

1/4 tsp ascorbic acid

1/4 tsp ground cumin

1/2 tsp dry mustard powder

1 Tbsp unsweetened cranberry juice

1 tsp water

2 Tbsp safflower oil

  • Preheat oven to 400 degrees Fahrenheit.
  • Wash and trim off ends of carrots and beets.
  • Quarter beets, and cut carrots into 2″ segments.
  • On a cookie sheet or in a roasting pan, drizzle oil over beets and carrots, and sprinkle with salt and pepper. Toss together well.
About to roast beets and carrots (photo)

About to roast beets and carrots

  • In a dry pan, toast cumin seeds. Pour into a ramekin, and partially crush (I use the back of a spoon for this). Add mustard powder, ground cumin, ascorbic acid, cranberry juice, and water. Mix together until ascorbic acid is dissolved. Add oil.
  • Put beets and carrots in oven for 30 minutes, uncovered.
  • Remove from oven and transfer to a large bowl. Gently toss with parsley and half of the dressing.
In block form, this is how much feta cheese you will need for the low-amine salad. (photo)

In block form, this is how much feta cheese you will need for the low-amine salad.

  • When serving, plate beets and carrots with feta crumbled on top. Drizzle with remaining sauce.
  • Serve.
AMINE BREAKDOWN:
Very Low Amine: beets, carrot, parsley, salt, black pepper, cumin, ascorbic acid, water
Low Amine: feta, safflower oil
Very High Amine: mustard powder, cranberry juice

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Published in: on January 15, 2012 at 9:05 pm  Comments (6)  
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Kale and Beet Salad with Nectarine Balsamic Dressing

Kale and beet salad

Serves six to eight hungry salad-eaters.

Since writing this recipe, I found that kale was high amine. You can, however, substitute the kale with bok choy. You do not need to massage the bok choy.

2/3 bunch curly (red or green) kale

2/3 bunch dino kale

6 medium sized beets (2″ diameter), golden beets or red beets

1 nectarine, pit removed

1/8 C “balsamic vinegar”

Balsamic vinegar substitute

  • 8 Tbsp blueberry juice, reduced over high heat to 4 Tbsp
  • 1 tsp ascorbic acid
  • 1/2 tsp molasses
  • 2 tsp vodka
  • 1/2 tsp lime juice

1/8 C fresh pomegranate juice

1/4 C safflower oil

1/2 tsp fresh marjoram

1/2″ nub of fresh ginger

1/4 yellow onion, sliced thin

1/3 C chopped cilantro

pinch salt

generous amount fresh ground black pepper, to taste


organic beets, tops removed

  • Wash and trim up root and greens end of beets. If you keep the beet tops (stalks and leaves), they’re delicious used later in any chard recipe.
  • Add beets to a pot. Heat till boiling, then lower to a simmer. Cook until just tender and “forkable” (easy to run through with a fork).
  • Wash kale and remove ribs (easily done with a “squeegie” motion). If you save the ribs, you can saute, bake them (with liquids), or use them in stock later.
  • Put kale leaves in a large bowl and pour in half the oil.
  • Using a kneading motion, massage kale and oil together until kale cellular structure is broken down and kale is easily chewed. It should still have some toughness to it, but generally is much more tender than the beginning state. Depending on your tastes, the more you love it, the more tender it becomes.
  • Cut kale leaves into ribbons and put back in bowl.
  • When beets are done, drain and cool.
  • Cut beets into thick matchsticks add to kale. Do not add to kale until they are cool, to avoid the kale cooking.

Beets and massaged kale

  • Chop ginger into small slices.
  • In a food processor, add chunks of nectarine and ginger. Puree until smooth. If it needs liquids to keep it going, add some of the balsamic vinegar.
  • Add in balsamic vinegar, grape juice, oil, salt, pepper, and marjoram. Mix until thoroughly pureed.
  • Toss nectarine dressing into salad, mix well, and serve. Salad keeps well for a couple of days in the fridge.

AMINE BREAKDOWN:

Very Low Amine: beets, marjoram, ginger, onion, cilantro, salt, pepper

Low Amine: safflower oil, balsamic vinegar substitute, pomegranate juice

High Amine:  nectarine (high in  histamines, low in tyramines)

Very High Amine:  kale

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Published in: on August 10, 2011 at 6:10 pm  Comments (2)  
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