Side Dishes

Marinated Sweet Beets – A Primal Holiday Side Dish

This recipe has been provided courtesy of Meghan Slocum, of Whole Natural Life

Normally our family mostly enjoy beets roasted with carrots and onions, but lately I’ve also been loving them in this simple marinated side dish. I especially like this recipe because it makes a bunch of leftovers that keep well in the fridge and taste good eaten cold. We prepare virtually all of our own meals, but ideally I only like to cook for dinner so leftovers are a huge asset in our house.

My toddler is also a big fan of this recipe. The prunes make this dish taste fairly sweet, which I assume is what she enjoys about it. She doesn’t particularly care for beets on their own, so if I can entice her to eat beets by adding some fruit to them, I’m all for that.

If you have time, this dish tastes best when made at least a few hours in advance. Advance preparation gives time for the marinade to be absorbed by the beets and prunes.

Marinated Sweet and Tangy Beets
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Ingredients
  1. 3 large beets
  2. 8 prunes
  3. 1/4 cup apple cider vinegar, or to taste
  4. Salt to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim stems and ends from beets and scrub well. Place in a lidded baking dish and roast until beets are soft. I find that large beets take about 1.5 hours or so, but I'd start checking them after an hour.
  3. Once beets are done, allow them to cool until you can handle them comfortably, then remove the skins. Chop beets into bite-sized pieces.
  4. Chop prunes, then add to beets. Add apple cider vinegar and salt to taste. Mix all to combine.
  5. Chill in the fridge until you are ready to serve.
PrimalKidz https://primalkidz.com/

whole natural life blogMeghan and her family have been eating traditional, real foods since 2010, which, combined with some time on the GAPS diet, has brought them significant health improvements. They love raw milk, grass-fed/pastured meats, tons of healthy fats like butter and coconut oil, and plenty of local fruits and vegetables. The Slocum’s have also been endeavoring to live a more natural life by eliminating disposable products and removing toxins from their home. Meghan honestly doesn’t strive to be perfect–as there are some modern conveniences that she’s just not willing to give up, but she has made a lot of strides in minimizing their use of commercial products that hurt them and the planet, and hopes to inspire you to do the same! You can follow her on Facebook, Pinterest, and Instagram.

 

Primal Au Gratin Potatoes

This recipe was contributed courtesy of Donna Fontaine, of Primal Recipe Tester.

 

If you are not strict Paleo, you may enjoy a little high quality dairy once in awhile, which is considered perfectly fine if your body tolerates it well. If that’s the case, this recipe for Au Gratin Potatoes will be right up your alley! While this is not a strict Paleo recipe, it can be considered Primal because it does use real food ingredients, like organic potatoes and raw, grass-fed cheese. This is a wonderful side dish for holidays like Thanksgiving, will be be sure to impress and delight your guests!

Au Gratin Potatoes
Serves 8
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Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
Ingredients
  1. 8 medium red potatoes sliced 3.5 mm thick with a mandolin
  2. 2 c raw, grass fed sharp cheddar cheese, grated
  3. 1 c full fat coconut milk
  4. 1/2 small yellow onion, finely diced
  5. 4 slices cooked bacon, chopped
  6. 1 tbsp avocado oil
  7. 3 medium cloves garlic, minced
  8. 1/2 tsp Himalayan pink salt
  9. 1/4 tsp ground black pepper
  10. Bacon fat
Instructions
  1. Preheat oven to 400 °F and lightly grease a 9 x 13 baking dish with bacon fat.
  2. Heat the avocado oil in a small sauce pan over medium heat then sauté onion for 4 minutes. Add garlic then sauté for 1 more minute.
  3. Add coconut milk and spices to the pan and stir to combine. Turn off heat.
  4. Layer half of the potatoes in the baking dish, then half of the cheese and top with the rest of the potatoes. Pour the coconut milk mixture over the potatoes then spread the rest of the cheese on top.
  5. Bake uncovered for 45 minutes. If you see the cheese getting too dark lay a piece of aluminum foil over the top.
  6. Let cool for 10 minutes before sprinkling with bacon and digging in.
PrimalKidz https://primalkidz.com/

donna fountaine of primal recipe testerDonna has always loved cooking, trying new recipes and living a healthy lifestyle, so after learning about the Paleo Diet from a close friend in early 2015, she knew she wanted to give it a try. She feels the happiest, healthiest and most confident that she has ever had in her life and Donna is convinced that it’s from living a primal lifestyle. Donna loves not only what she is doing for herself but also what she is doing for her family. Donna and her husband have a six year old daughter and a five year old son, and live in the beautiful Sierra Nevada Foothills in Northern California where she works and try to spend as much time as she can with her family being active outdoors, exploring and traveling.
You can follow Donna on: Facebook, Pinterest, Instagram