Salade de Boeuf (Beef and Vegetables Salad), a Gluten-Free, Dairy-Free, Nightshades-Free Classic Dish
Salade de Boeuf, a beloved Romanian classic, is a must-have dish for holidays and special gatherings. Traditionally made with beef, potatoes, and a medley of vegetables coated in creamy mayonnaise, this dish has been reimagined to suit AIP, gluten-free, dairy-free, and nightshade-free diets. It’s not just a salad; it’s a celebration of flavors and textures, all while being perfect for those on a healing journey or reintroducing eggs into their AIP regimen.
Let’s dive into this wholesome and festive recipe that’s sure to become a staple on your holiday table.
Why You'll Love this Recipe
AIP-Friendly: Perfect for those reintroducing eggs, as the mayonnaise includes both boiled and raw yolks.
Flavorful and Wholesome: Combining tender beef, root vegetables, and tangy pickles, this dish is a harmonious blend of textures and tastes.
Holiday-Worthy: Its beautiful presentation makes it a show-stopper for any special occasion.
Salade de Boeuf Health Benefits
High-Quality Protein: The lean beef in this recipe is an excellent source of high-quality protein, which is essential for muscle repair, immune system support, and overall growth. Beef is also rich in bioavailable iron, which helps prevent iron deficiency anemia, especially in individuals with autoimmune conditions.
Rich in Antioxidants: Carrots and potatoes are packed with antioxidants like beta-carotene and vitamin C, which help fight oxidative stress and inflammation. This is especially important for individuals with autoimmune diseases, as they can benefit from reducing chronic inflammation.
Gut Health Support: The pickles in the salad offer a tangy bite and are a natural source of probiotics. Probiotics are beneficial bacteria that support digestive health by promoting a healthy gut microbiome, which is crucial for immune function.
Healthy Fats: The homemade AIP mayonnaise made with olive or avocado oil provides a good source of monounsaturated fats. These healthy fats support heart health, reduce inflammation, and help the absorption of fat-soluble vitamins like vitamin A.
Digestive Aid: Lemon juice, an essential ingredient in the mayonnaise, is known for its digestive benefits. It can support stomach acid production, promote healthy digestion, and help balance the gut’s pH levels.
Instructions
Cook the Meat and Vegetables
You can use the beef and vegetables from making chicken or beef bone broth for this recipe. This not only enhances the flavors but also saves time.
Alternatively, boil the beef in a pot with salted water until tender (about 1.5-2 hours). In the same pot or separately, cook the sweet potatoes, carrots, parsnips, and celery root until fork-tender. Allow all ingredients to cool completely before dicing.
Dice the Ingredients
Dice the cooked beef, sweet potatoes, carrots, parsnips, and celery root into small, uniform cubes.
Finely dice the pickled cucumbers and drain them well to avoid excess liquid in the salad.
Assemble the Salad
In a large bowl, combine the diced beef, vegetables, and pickles. Mix gently to maintain texture.
Add mayonnaise gradually, mixing until the salad is evenly coated but not overly creamy. Taste and adjust seasoning as needed.
Garnish the Salad
Transfer the salad to a serving dish, smoothing the top for presentation.
Garnish with slices of pickles, boiled egg whites, olives, and parsley leaves for a festive touch.
Chill for at least 1 hour before serving to allow the flavors to meld.
Salade de Boeuf is more than just a salad. It’s a dish that carries tradition, joy, and togetherness to your table—all while being tailored to your dietary needs. Whether it’s for a holiday gathering or a weekend treat, this recipe will quickly become a favorite. Try it, and let me know how it turns out!
You might want to try other healthy, nutrient-dense recipes.
Here are some of my favorite appetizer recipes:
Sweet potato cups with leeks filling
I’d be delighted to hear how this recipe turned out for you! If you give it a try, please share your thoughts in the comments below—I truly value your feedback. 😊
SALADE DE BOEUF (BEEF AND VEGETABLES SALAD)
Course: Dinner, Lunch, SnacksCuisine: RomanianDifficulty: Medium8
servings25
minutes1
hour250
kcalSalade de Boeuf is a traditional Romanian salad made with tender beef, sweet potatoes, carrots, parsnips, and celery root, all tossed in a creamy homemade mayonnaise dressing. Perfect for those following AIP egg yolk reintroduction or other healthy diets, it offers a delicious combination of textures and fresh, savory flavors.
Ingredients
- For the Salad
1/2 lb (250 g) beef (preferably chuck or sirloin)
2 medium sweet potatoes (Japanese or white, preferably)
3-4 medium carrots
2-3 medium parsnips
1/4 celery root (approx. 100 g)
200 g (1 cup) pickled cucumbers, finely diced
2-3 tsp mustard (preferably Dijon, or adjust to taste)
Salt, to taste
1 cup mayonnaise (made from 2 boiled egg yolks and 1 raw yolk – see recipe here)
- For Garnish
Slices of pickles
Parsley leaves
Boiled carrot rounds
Boiled egg whites (if reintroduced)
Olives (if reintroduced)
Directions
- You can use the beef and vegetables from making chicken or beef bone broth for this recipe. Alternatively, boil the beef in a pot with salted water until tender (about 1.5-2 hours). In the same pot or separately, cook the sweet potatoes, carrots, parsnips, and celery root until fork tender. Allow all ingredients to cool completely before dicing.
- Dice the cooked beef, sweet potatoes, carrots, parsnips, and celery root into small, uniform cubes.
- Finely dice the pickled cucumbers and drain them well to avoid excess liquid in the salad.
- In a large bowl, combine the diced beef, vegetables, and pickles. Mix gently to maintain texture.
- Add mayonnaise gradually, mixing until the salad is evenly coated but not overly creamy. Taste and adjust seasoning as needed.
- Transfer the salad to a serving dish, smoothing the top for presentation.
- Add on top a thin layer of mayonnaise.
- Garnish with slices of pickles, boiled egg whites, olives, and parsley leaves for a festive touch.
- Chill for at least 1 hour before serving to allow the flavors to meld.
Notes
- Meat Options: While beef is the traditional choice, you can also use leftover beef from making bone broth, which adds extra flavor to the salad.
- Vegetable Variations: You can substitute or add other root vegetables like turnips or parsnips, depending on availability or preference.
- Make-Ahead: This salad benefits from chilling for at least an hour, allowing the flavors to meld together. It can be prepared a day in advance for convenience.
- Pickles: Make sure to drain the pickled cucumbers well to avoid excess moisture, which could affect the salad's texture.
- Storage: Leftovers can be stored in the fridge for up to 2 days. However, the salad is best enjoyed fresh to preserve its texture.
- Optional Garnishes: Garnishes like olives and boiled egg whites can be omitted for a simpler version or added for extra flavor and decoration, depending on your dietary preferences.
