Oral Allergy Syndrome 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 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)
Can be omittedfresh parsley
- 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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