Low FODMAP Roasted Beet & Arugula Plate with Lemon and Garlic
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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
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. - ½ tsp raw honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
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