Low Sodium Honey-Garlic Roasted Beet Carpaccio

Total time1 hr 35 min

Prep time20 min

Cook time1 hr

Low Sodium Honey-Garlic Roasted Beet Carpaccio

About Fig

Fig 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 2 lb total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the honey-garlic dressing

2 tbsp honey
2 cloves garlic, minced
2 tbsp apple cider vinegar
2 tbsp olive oil
¼ tsp ground turmeric
⅛ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh chives, thinly sliced (optional)
flaky sea salt, to taste
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp fine sea 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. Remove from the oven and let the foil packets rest, still sealed, for 15 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!