Lavender Roasted Beets

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

• Ready In: 1 hr
• Serves: 6

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 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.