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Low Histamine Vegan Low Carb Herb Roasted Beets
You will love these Low Histamine Vegan Roasted Beets with Herbs! Thankfully, many delicious root vegetables are low in histamine and can be successfully incorporated into a Low Histamine diet. Our beets are carefully prepared by trimming the ends and peeling off the outer skin. The beets are sliced into wedges and tossed in flax seed oil and sea salt (for flavor and minerals!). The beets are roasted until they are just tender and slightly crunchy. Roasting them yields a sweet beet with a nice texture. Once roasted to perfection, they are tossed in sour cranberry juice (please use 100% cranberry juice), a little extra sea salt, and chopped dill.
How to Make It
Step 1
Preheat an oven to 400 F (200 C). Trim the ends off the beets. Then use a sharp vegetable peeler or paring knife to peel the outside of the skin.
Step 2
Cut the beets into 1”-1 ¼” thick wedges. Toss them with the flax seed oil and ¼ teaspoon of sea salt. Place them into a loaf pan or another shallow baking dish.
Step 3
Roast the beets for 35 minutes. Then stir them to moisten them again. Roast them for another 10 minutes until they are cooked through but still have a slight crunch.
Step 4
Taste the beets, adding the cranberry juice and another dash of salt to taste. Top with chopped dill. Serve immediately! This dish is also delicious cold the following day.
Ingredients
- Beets
1 lb
- Flax seed oil
1 tbsp
- Himalayan Pink Sea Salt
0.25 tsp
- Cranberry juice
2 tsp
- Dill weed, fresh
1 tbsp
