Yes, you can use this recipe with any of the varied shades of beets, but since I’m doing lemon, I figured why not golden beets. Their color is amazing, and the flavor is perfect to serve with my lemon apple pie chicken, or chopped and tossed over a salad with a delicious lemon basil vinaigrette (see below). Let lemon light the way, and enjoy beets in this simple recipe that brings out the sweetness that lies at the heart of fresh beets! I picked these beets up on our way home from our last hike. We stopped off at a farmstand and they had cartons of rainbow colored beets. I wanted to buy them all but since Beth is NOT a beet-eater, I had to make due with just a few!
A life eating beets
As for memories, I have loved beets since I was young. I was born with a palate that appreciates earthy flavors, spice, tangy sweetness, and fresh vegetables. Don’t let that fool you though, I am also a sucker for Twizzlers and love a good strawberry frosted donut! I remember eating Harvard beets years ago and recently came across a jar of Olympiana Super Beets (Imported from Greece) at our local Marshalls/Homegoods store.
They were my guilty “before-bed” treat for at least a week. If you’re looking to try unique cooking ingredients, Marshalls, TJ Maxx or Homegoods are a must-try. They have an amazing kitchen section and a full aisle of specialty foods, oils, vinegars, etc at extremely reasonable prices. But back to the beets, because it will take you longer to read this post than it will to make the beets!
- 3 medium-sized beets (I used golden, but you can use ANY variation for this recipe)
- 2TB or more Lemon oil
- Preheat oven to 375 degrees F.
- Trim the beets (save a bit of the leafy tops to serve with them)
- Do not peel the beets. Toss the trimmed beets in a bowl with the oil
- Wrap each beet individually in foil, place on a baking sheet
- Roast for 45 – 60 minutes (depending on the size of the beet)
- Allow to cool for 10 minutes.
- Unwrap from foil, and using a paper towel, rub off the skin.
You can serve them hot with some chiffonade beet greens and a bit of salt and pepper, or do as I did, and refrigerate them. Then serve sliced with a salad.
Looking for a quick Lemon Basil Vinaigrette?
- 3 TB fresh basil, sliced or shredded
- 1 clove garlic, minced
- 4 TB parmesan cheese, grated
- 1 TB Dijon mustard
- 4 TB fresh lemon juice
- ½ cup lemon-flavored olive oil
- 3 sprigs of lemon thyme
- Salt and pepper to taste
- Place all ingredients except the olive oil in a blender
- Pulse 2 – 3 times until mixed, then slowly add olive oil while blending until smooth
- Refrigerate for 1 hour to allow flavors to mix.
You may need to leave this dressing sitting out for a bit for the olive oil to thin out again after being refrigerated.
Just copying down my lemon apple pie chicken recipe so I’ll link out to it as soon as I’ve deciphered it from my notes. Seems I’ve fallen behind in putting my recipes out here!