Eosinophilic Esophagitis Friendly Fig & Thyme Roasted Beet Carpaccio
Total time1 hr 40 min
Prep time20 min
Cook time1 hr
4.9(30)
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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.
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