Serves 6; Recipe by Courtney McDonald

-2 pounds medium-sized beets, any color
-3 Tbsp. extra-virgin olive oil
-1 Tbsp. Kosher salt
-4 cloves garlic, smashed
-6 sprigs fresh thyme
-2 tsp. lemon or meyer lemon juice
-1 ½ Tbsp. extra-virgin olive oil
-salt and freshly-ground black pepper, to taste

Preheat oven to 400 degrees F. Trim the tops and tails from the beets and wash well. In a medium bowl, toss the beets with the 3 Tbsp. olive oil, 1 Tbsp. Kosher salt, garlic and thyme. Add 2 Tbsp. water. Line a rimmed cookie sheet with foil. Spread the beets onto the cookie sheet and place another sheet of foil on top. Crimp the foil edges together to create a sealed pocket. Roast the beets in the hot oven until tender, 45 minutes-1 hour (beets should pierce easily with a paring knife). Remove from oven and set aside to cool slightly. While beets are still warm, peel by scraping the skin off with a paring knife. The
skin should come off easily. Quarter the roasted beets and place in a medium mixing bowl. Toss with the lemon juice and remaining olive oil, and season to taste with salt and pepper. Serve cold, hot or warm.

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