Eosinophilic Esophagitis Friendly Roasted Beet Cocktail Sauce
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Learn more →Ingredients
6 servings
- 2 medium beets (about 12 oz total), scrubbed
- 1 tsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2.500 tsp fresh ginger
- ½ tsp coconut aminos
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp raw honey
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a sheet of aluminum foil, drizzle with the olive oil, and wrap tightly into a packet. Set the packet on a baking sheet and roast until the beets are completely tender when pierced through the center with a paring knife, 40–50 minutes depending on size.
- 2
Remove the beets from the oven and let them rest in the foil packet for 15–20 minutes, until cool enough to handle. Unwrap and rub the skins off with a paper towel or the back of a spoon — they should slip off easily.
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