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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From The Lavender Cookbook by Sharon Shipley. Try different varieties and colors of beets. I left the beets unpeeled but scrubbed them well. Ingredients:
1 lb medium beet, with 1 inch of stems remaining |
5 -6 unpeeled garlic cloves |
1/4 cup plus 1 tbs. extra virgin olive oil |
1 tablespoon dried culinary provence' lavender buds, finely ground in a spice grinder plus 1/2 teaspoon dried culinary provence' lavender buds, finely gr |
2 tablespoons fresh lemon juice |
sea salt & freshly ground black pepper |
1/4 cup italian parsley, chopped |
1 teaspoon finely grated lemon zest |
Directions:
1. Preheat oven to 375ยบ F.
2. Place the beets and garlic on a large sheet of foil and sprinkle with 1/4 cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet.
3. Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.
4. Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
5. Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon lavender. Season with salt and pepper. Warm through over medium heat.
6. Sprinkle with the parsley and garnish with the lemon zest.
7. Serve hot or warm.
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