Two large bunches of beets.
Remove stems, keep the verdant green leaves on top.
The juice of three freshly squeezed Meyer lemons.
A good dollop-half a cup or so of your best olive oil.
A pinch of coarse Mediterranean sea salts.
Four hundred degrees.
One hour.
Remove those skins when cool enough to handle, trim off the root end and the stem end, quarter.
Coarsely chop the green tops.
Toss in your favourite wooden salad bowl with the lemon/olive oil/sea salt dressing.
Four hundred degrees for five more minutes.
The best freshly roasted beets you'll ever eat.
xo
I love beets! This sounds absolutely scrumptous.
Posted by: Donna | August 20, 2010 at 12:47 AM
Yummy! Just had a beet and chickpea salad. Love those red roots!
Posted by: Tracey | August 20, 2010 at 10:32 AM
I'm going to try this!!!
Posted by: Heather | August 20, 2010 at 11:36 AM
Now if I only liked beets. This does sound appealing, almost.
Posted by: Marilyn | August 20, 2010 at 01:05 PM
I've heading off to the farmer's market in a few minutes. I plan to get beets. I've already bookmarked this post so I can follow it when I return. Stay tuned. I'll post my beets and let you know.
Annie
Posted by: AnnieElf | August 20, 2010 at 02:34 PM
I do L-O-V-E a good recipe..yes :) Thanks for sharing!
Posted by: Tanya @ Life in 3D | August 20, 2010 at 02:44 PM
Add the dressing at the end, for the final five minutes.
You will just bake the beets in their skins before hand. Email me if you have problems, I didn't explain that very well in the post!
Oh they are so good, you'll love em xo
Posted by: gillian | August 20, 2010 at 03:53 PM
We eat beets a ton, we LOVE them. Also, I love to saute the greens in butter and throw them in thin spaghetti. It makes it pink and it is delicious. Just the tops, salt, butter, lemon, and noodles ;)
Love to you Miss Gilly ;)
Posted by: A Fanciful Twist | August 21, 2010 at 01:21 PM