Oral Allergy Syndrome Friendly Honey-Garlic Roasted Beet Carpaccio

Total time1 hr 35 min

Prep time20 min

Cook time1 hr

Oral Allergy Syndrome Friendly Honey-Garlic Roasted Beet Carpaccio

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Ingredients

4 servings

For the beets

4 medium beets (about 2 lb total), scrubbed
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp fine sea salt

For the honey-garlic dressing

2 tbsp honey
2 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh chives, thinly sliced (optional)
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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