GERD Friendly Honey-Garlic Roasted Beet Carpaccio
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Learn more →Ingredients
4 servings
For the beets
- 4 medium beets (about 2 lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the honey-garlic dressing
- 2 tbsp honey
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Ingredient noteFresh chives appears here only as an optional add-on, and the recipe uses just about 3/4 teaspoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- flaky sea salt, to taste
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.
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