GERD Friendly Roasted Beet Carpaccio Bites with Herb Oil
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Learn more →Ingredients
6 servings
For the beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the herb oil
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
Ingredient noteFresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- 1 tsp fresh thyme leaves
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt
For assembly
- 2 heads belgian endive, leaves separated
- 1 oz microgreens or fresh arugula
- 1 tsp fresh lemon zest
Ingredient noteThis recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 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 the foil and set them 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, open the foil packets carefully, and let the beets cool until comfortable to handle, about 20 minutes.
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