GERD Friendly Basil Roasted Beets
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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
Ingredient noteThis recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
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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