Emulsifier Free Fig & Thyme Roasted Beet Carpaccio
Total time1 hr 40 min
Prep time20 min
Cook time1 hr
4.9(30)
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
For the beets
- 4 medium beets (about 1 ½ lb total), scrubbed
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!