Eosinophilic Esophagitis Friendly Roasted Beet Dip with Garlic & Herbs
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Learn more →Ingredients
6 servings
- 1 lb medium beets (about 3), scrubbed
- 3 tbsp olive oil, divided
- 3 cloves garlic, unpeeled
- 3 tbsp coconut cream
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp olive oil, for drizzling (optional)
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets and unpeeled garlic cloves on a sheet of aluminum foil, drizzle with 1 tbsp of the olive oil, and wrap tightly into a sealed packet. Set the packet on a baking sheet.
- 2
Roast until the beets are completely tender when pierced through the center with a knife, 45–55 minutes depending on size. Remove from the oven and open the foil packet carefully to let the steam escape. Allow to cool for 10 minutes.
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