Roasted beets with lemon and garlic
The equinox is only days away so a wider array of spring vegetables is becoming available at your local farmers' market.
While busy at work last week, I asked a friend, who was going to our market, to shop for me and pick up what looked good. In addition to leeks and arugula, he bought me some beets.
While I had eaten beets in the past with some trepidation, I had never willingly cooked them myself. I am now a believer.
Try some and you will see what I mean. They make a great side dish.
Ingredients
- 4 bunches of beets (choose different colors for fun)
- 6 cloves garlic, peeled and thinly sliced
- Juice of 1 large lemon
- Zest of one lemon
- 1 teaspoon extra virgin olive oil
- Pinch of salt and white pepper
Directions
- Preheat the oven to 400 degrees.
- Peel the beets using the leaves as a handle. Slice them no thicker than 1/4 inch.
- Toss them with the remaining ingredients in a shallow baking dish large enough to avoid crowding the slices. Cover tightly with aluminum foil.
- Bake for about 45 minutes, shaking the dish occasionally, or until the beets are fork-tender.