Eosinophilic Esophagitis Friendly Roasted Beet & Shredded Kale Detox Salad
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 →Ingredients
4 servings
For the salad
- 3 medium beets (about 1 lb), scrubbed
- 1 tbsp olive oil, for roasting
- ¼ tsp fine sea salt, for roasting
- 1 large bunch curly or lacinato kale (about 6 oz), stems removed, leaves torn into bite-sized pieces
- 2 cups purple cabbage, thinly shredded
- 2 medium carrots, peeled and julienned or coarsely grated
- 1 ripe avocado, pitted and sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp raw honey
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Rub the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap each beet individually in aluminum foil. Place on a baking sheet and roast until a paring knife slides through the center with no resistance, 40–50 minutes depending on size.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap, then rub off the skins using a paper towel or the foil. Cut the beets into 1/2-inch wedges and set aside to cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!