Beets also pack a punch on the nutrition scale, with antioxidants, vitamin C, magnesium and potassium. This recipe is low calorie, low fat, and delicious, we hope you’ll enjoy it with your family while root vegetables are abundant this season.
Roasted Beets with Lavender & Rosemary
- 1 lb medium beets
- 3 sprigs fresh rosemary, chopped fine
- 2 tbs plus 1 tbs (set aside) extra virgin olive oil
- 1 tablespoon dried culinary French lavender buds, finely ground in a spice grinder
- 1/2 teaspoon dried culinary French lavender buds, left whole
- 1 tbs fresh lemon juice
- sea salt & freshly ground black pepper
Directions: Preheat oven to 375º F.Wash and peel the beets. Place the beets on a large sheet of foil in a 9×9 baking pan, and sprinkle with 2 tablespoons of the oil, the rosemary, and 1 tablespoon of the ground lavender; toss to combine.Roast for 30 to 35 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle.Sprinkle with the lemon juice, the remaining 1 tablespoon oil, and the remaining ½ teaspoon lavender. Season with salt and pepper. Serve hot or warm.
Adapted from the book, Smart Eating Made Simple, by Jane Ibbetson