Categories: July2010, Summer, beets, superfoods, vegetables

Ingredients

• 1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges
• 4 teaspoon(s) extra-virgin olive oil or canola oil
• 2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary
• 1 teaspoon(s) freshly grated lemon zest
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1 tablespoon(s) lemon juice (optional)

Directions

1. Position rack in lower third of oven; preheat to 450°F.

2. Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.

3. Spread the beets evenly on a rimmed baking sheet.

4. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

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