Eosinophilic Esophagitis Friendly Roasted Beet & Garlic Dip
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Learn more →Ingredients
6 servings
- 1 lb medium beets (about 3–4 beets), scrubbed
- 3 tbsp olive oil, divided
- 4 cloves garlic, unpeeled
- 3 tbsp full-fat coconut cream
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets and unpeeled garlic cloves on a large sheet of aluminum foil. Drizzle with 1 tbsp of the olive oil and wrap the foil 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 paring knife, 40–50 minutes depending on size. Remove from the oven and open the foil packet carefully — steam will escape. Let the beets and garlic cool in the open packet for 10 minutes, until cool enough to handle.
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