I heart beets. They are gorgeous, colorful and so good for you. My favorite way to eat them is the simplest - just roasted with lemon zest, olive oil and salt. Really, it doesn't get better than that. I also love to toss them with little gems, feta, roasted walnuts and a nice mustard vinaigrette. Mmmm mmmm mmm.
Roasted Beets
2 bunches beets, trimmed
meyer lemon infused olive oil (or regular olive oil)
zest of 1 lemon
salt and pepper to taste
Preheat oven to 45o. Place the trimmed beets in a glass baking dish, add 1/4 inch water to the dish and drizzle a generous amount of olive oil on top. Cover with foil. Bake until beets are fork tender, checking them about half-way through and giving the dish a nice shake to move roll the beets around (30-45 minutes). When cool, peel and quarter the beets.
In a medium sized bowl, toss the beets with the zest and a nice drizzle of meyer lemon olive oil (regular olive oil works perfectly too). Add salt and freshly cracked pepper to taste. Enjoy!
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