Eosinophilic Esophagitis Friendly Maple-Glazed Beets
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.6(26)
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Learn more →Ingredients
4 servings
- 2 lb medium beets (about 6), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the glaze
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 sprigs fresh thyme
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let sit in the foil for 5 minutes.
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