Eosinophilic Esophagitis Friendly Roasted Beet Salad with Basil-Herb Sauce

Total time1 hr 20 min

Prep time20 min

Cook time50 min

4.8

(5)

Eosinophilic Esophagitis Friendly Roasted Beet Salad with Basil-Herb Sauce

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Ingredients

4 servings

For the roasted beets

1 ½ lb beets (about 4 medium), scrubbed and trimmed
1 tbsp olive oil
¼ tsp salt

For the basil-herb sauce

2 cups fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp apple cider vinegar
½ tsp salt
¼ tsp ground ginger

For the salad

5 oz arugula or mixed greens
¼ cup thinly sliced red onion
1 tbsp fresh lemon juice
1 tbsp olive oil

For serving

fresh basil leaves, for serving (optional)

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 salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
2
Roast the beets for 45–55 minutes, until a paring knife slides into the center of the largest beet with no resistance. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.

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