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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 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.
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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