I’ve been meaning to post this recipe for a while now . . . but my Wellcoaches Professional Coach Training has been taking up a lot of my time. More on that later. And, because my classes for Wellcoaches are done, expect to see some more blogging on here!!
In any case, we experienced multiple weeks of getting beets in our CSA box this spring and early summer. Sometimes we got golden beets. Sometimes we got regular red beets. Sometimes we were treated to the beautiful chioggia or candy cane beets. So pretty! They taste the same, they just look cool. Here’s one of the many things that I did with them. They are wonderful. Enjoy!
| 1 ½ pounds golden, red, or chioggia (candy cane) beets, peeled, trimmed and cut into 1-inch pieces or wedges |
| 3 – 4 teaspoons olive oil or canola oil |
| 1 – 2 teaspoons Herbs de Provence |
| 1 teaspoon freshly grated lemon zest |
| ½ teaspoon salt |
| ¼ teaspoon freshly ground pepper |
| 1 tablespoon fresh lemon juice |
Position rack in lower third of oven; preheat to 450°F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes.
Squeeze fresh lemon juice over the roasted vegetables. Toss and serve.