AIP Friendly Fig & Thyme Roasted Beet Carpaccio

Total time1 hr 40 min

Prep time20 min

Cook time1 hr

AIP Friendly Fig & Thyme Roasted Beet Carpaccio

Roasted beets sliced paper-thin and layered with fresh figs make for a dish that looks like it belongs in a restaurant, yet comes together with a handful of whole, clean ingredients. The beets are foil-roasted until deeply tender, then peeled and fanned across the plate in jewel-toned rounds — a technique that turns a humble root vegetable into something genuinely stunning. Quartered figs bring a jammy sweetness that plays beautifully against the earthy beets, while a bright dressing of olive oil, apple cider vinegar, raw honey, and turmeric ties everything together with a gentle tang and warmth. Fresh thyme leaves and torn parsley finish the plate with herby lift and color. Every single ingredient here is compliant with the autoimmune protocol, so there's no need to audit labels or swap anything out — it's clean from the first step to the last. This recipe serves four and works equally well as an elegant starter or a light lunch alongside other AIP-friendly dishes. It's the kind of plate that makes eating for healing feel like anything but a compromise.

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Ingredients

4 servings

For the beets

4 medium beets (about 1 ½ lb total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil
¼ tsp fine sea salt

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp raw honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh thyme leaves
¼ tsp fine sea salt
¼ tsp ground turmeric

For serving

6 fresh figs, stemmed and quartered
2 tbsp fresh flat-leaf parsley, roughly torn
4 fresh thyme sprigs, for garnish (optional)

Instructions

1
Heat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with the 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in its foil and set them on a baking sheet.
2
Roast the beets until a thin knife slides through the center with no resistance, 50–60 minutes depending on size. Unwrap carefully and let cool on the baking sheet until comfortable to handle, about 20 minutes.

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