Eosinophilic Esophagitis Friendly Rosemary-Garlic Roasted Beets
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Learn more →Ingredients
4 servings
- 2 lb medium beets (about 6), scrubbed and trimmed
- 3 tbsp olive oil, divided
- ½ tsp salt
- 4 cloves garlic, thinly sliced
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley, roughly 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 sprinkle with the salt. Wrap each beet tightly in its foil and arrange them on a large baking sheet.
- 2
Roast the wrapped beets for 45–55 minutes, until a paring knife slides into the thickest part with no resistance. Unwrap carefully — steam will escape — and set aside until cool enough to handle, about 10 minutes.
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