Roasting brings out the sweet flavor of
beets. If you can find them, golden beets
look great when tossed with lemon
and herbs (but any type of beets will
work in this recipe). This makes for an
outstanding side dish served hot, and can
even be served cool in a salad. This is a
great addition to your dinner table and
can be easily scaled up for a larger crowd.
INGREDIENTS
1 1/2 lbs
4 tsp
2 pinches
2 Tbsp.
1 tsp
1/2
golden or red beets,
trimmed and cut into
1-inch pieces or wedges
extra-virgin olive oil or
grape-seed oil
salt
fresh herbs, such as thyme,
rosemary, sage, chopped
lemon zest, freshly grated
lemon
freshly ground pepper
DIRECTIONS
Install rack in mid or lower part of the oven and
preheat to 450°F.
Combine oil, herbs, lemon zest, salt and pepper.
In a large bowl, add beets; toss to coat with the
mixture.
Spread the beets evenly on a baking sheet. Place
on the middle rack in the oven.
Roast, stirring once or twice, until the beets are
tender and browned, 25-30 minutes. Squeeze
lemon over beets after removing from oven and
add a pinch of salt.
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Recipe by Rob Thomas
www.chefrob.ca