Eosinophilic Esophagitis Friendly Basil Roasted Beets
Total time1 hr 5 min
Prep time15 min
Cook time50 min
4.5(18)
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Learn more →Ingredients
4 servings
- 2 lb beets (about 6 medium), peeled and cut into 1-inch wedges
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
- 1 tsp fresh lemon zest
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the beet wedges with 2 tablespoons of the olive oil, the minced garlic, salt, and ground ginger until evenly coated.
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