Eosinophilic Esophagitis Friendly Classic Roasted Beets
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Learn more →Ingredients
4 servings
- 2 lbs medium beets (about 6–8 beets), scrubbed and trimmed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp red wine vinegar
- 4 sprigs fresh thyme
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil large enough to wrap it fully. Drizzle 1 tbsp of the olive oil over the beets, season with the salt and pepper, and lay a thyme sprig on each beet. Wrap each beet tightly in its foil and arrange the packets on a baking sheet.
- 2
Roast until a paring knife slides into the center of the largest beet with no resistance, 50–65 minutes depending on size. Open one packet carefully — steam will escape — and test the thickest beet before removing from the oven.
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