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.
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.
Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
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.
Sprinkle with the parsley and garnish with the lemon zest.