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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
Cooking 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.
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in foil and roast for 45–55 minutes, until a knife slides through the center of the largest beet with no resistance.
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the back of a spoon. Roughly chop the peeled beets and set aside.
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