Eosinophilic Esophagitis Friendly Roasted Beet Spread with Lemon & Herbs
Total time1 hr 15 min
Prep time15 min
Cook time50 min
4.8(26)
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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.
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