Eosinophilic Esophagitis Friendly Honey-Spiced Pickled Beets
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
6 servings
- 2 lb medium beets (about 6), scrubbed
- 1 tbsp olive oil
- ½ tsp salt, divided
For the brine
- 1 cup apple cider vinegar
- ½ cup water
- 3 tbsp honey
- 1 tsp fresh ginger, peeled and finely grated
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- 2 strips orange zest (each about 2 inches long) (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a large baking sheet, drizzle with the olive oil, and sprinkle with 1/4 tsp of the salt. Wrap the beets loosely in aluminum foil, sealing the edges to form a packet.
- 2
Roast the foil packet on the baking sheet for 45–55 minutes, until a paring knife slides into the largest beet with no resistance. Open the foil carefully and let the beets cool until comfortable to handle, about 15 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!