Cinnamon Free Roasted Beet & Arugula Plate with Lemon and Garlic
Total time1 hr 10 min
Prep time15 min
Cook time45 min
4.9(5)
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
4 servings
For the beets
- 1 lb medium beets (about 3–4 beets), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- ½ tsp raw honey
- ¼ tsp salt
- ⅛ tsp black pepper
For the plate
- 4 cups baby arugula, loosely packed
- 3 tbsp raw pumpkin seeds
- 2 tbsp fresh flat-leaf parsley, roughly chopped
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 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, 40–50 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!