Categories: July2010, Summer, beets, superfoods, vegetables
Ingredients
- 1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges
- 4 teaspoon(s) extra-virgin olive oil or canola oil
- 2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary
- 1 teaspoon(s) freshly grated lemon zest
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- 1 tablespoon(s) lemon juice (optional)
Directions
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Position rack in lower third of oven; preheat to 450°F.
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Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
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Spread the beets evenly on a rimmed baking sheet.
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Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.