Fructose Free Classic Roasted Beets with Goat Cheese
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs medium beets (about 4–5 beets), scrubbed and trimmed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, divided
- ¼ tsp black pepper
For the dressing
- 1 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 1/4 tablespoon per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp dijon mustard
- 1 tbsp olive oil
For serving
- 4 oz goat cheese, crumbled
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp of the olive oil total, and season with 1/4 tsp of the salt. Wrap each beet tightly in its foil and arrange the packets on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 50–60 minutes depending on size. Remove from the oven and let the packets rest, still sealed, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!