Deep-red beet wedges, roasted low and slow in foil until fork-tender, bring a natural sweetness that pairs beautifully with peppery arugula and thin ribbons of red onion. The real showstopper is the basil-herb sauce — a vivid, garlicky blend of fresh basil and parsley loosened with olive oil and brightened with apple cider vinegar and a whisper of ground ginger, blitzed until it's silky and bright green. A quick toss of the greens in lemon juice and olive oil keeps things light before the beets and that punchy sauce go on top. Every component here is plant-based by nature, from the roasted vegetables to the herb-forward dressing, making this a naturally solid choice for a vegan table. It's colorful, fresh, and layered with texture — soft roasted beets, crisp greens, and a sauce so good you'll want extra for dipping. Serve it as a light lunch or an elegant side, and don't skip that final scatter of fresh basil for a fragrant finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
