Low FODMAP Roasted Beet Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 2 tbsp olive oil, divided
- ¼ tsp salt
- 5 oz baby arugula
- ½ cup kalamata olives, pitted and halved
- 4 oz feta cheese, crumbled
- ¼ cup fresh mint leaves, roughly torn
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup walnuts, roughly chopped (optional)
For the vinaigrette
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp of the 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 until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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