Anti Inflammatory Roasted Beet Spread with Lemon & Herbs
Total time1 hr 15 min
Prep time15 min
Cook time50 min
4.8(26)
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
6 servings
- 1 lb fresh beets (about 3 medium), scrubbed
- 3 tbsp olive oil, divided
- 2 tbsp garlic-infused olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground cumin
- ¼ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped (optional)
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 total, and wrap each beet tightly in its foil. Set the wrapped beets on a baking sheet.
- 2
Roast the beets for 45–55 minutes, until a paring knife slides through the center of the largest beet with no resistance. Remove from the oven and let the beets rest in their foil packets for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!