Total Time
1hr
Prep 15 mins
Cook 45 mins

From The Lavender Cookbook by Sharon Shipley. Try different varieties and colors of beets. I left the beets unpeeled but scrubbed them well.

Ingredients Nutrition

  • 1 lb medium beet, with 1 inch of stems remaining
  • 5 -6 unpeeled garlic cloves
  • 14 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
  • 14 cup Italian parsley, chopped
  • 1 teaspoon finely grated lemon zest

Directions

  1. Preheat oven to 375º F.
  2. Place the beets and garlic on a large sheet of foil and sprinkle with ¼ 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 ½ 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.
Most Helpful

This was an interesting way to prepare beets. I did go and purchase the lavender buds at a speciality store. We found the lavender a little strong, next time we will use a little less lavender. But definitely something to try again. Made for ZWT6

morgainegeiser June 21, 2010