Roasted Beets with Lavender


5 or 6 medium-sized beets, peeled and quartered vertically; greens, if any removed.
About ¼ to ½ cup half-moons of red or white onion
Pinch or 2 dried food-grade lavender
Red wine vinegar
Olive oil
Salt and pepper
Greek yogurt

Preheat oven to 425°

Line a baking sheet with aluminum foil. Coat beets with olive oil. Season generously with salt and pepper and toss so that pieces are evenly coated. Arrange beet pieces on it in a single layer, spaced somewhat evenly.

Roast beets in the oven until just turning brown. Actually, they will be more of a dark maroon color. This will take about 30 – 45 minutes. Stir once during cooking process.

When beets are finished cooking and still hot, toss in a bowl with the onion. Add olive oil, a generous amount of red wine vinegar, salt, pepper, and the lavender. Taste and adjust for seasoning, keeping in mind that the warm beets will absorb a lot of the oil and vinegar.

Let cool. Top individual servings with a dab of Greek yogurt.

This would probably also be good with rosemary if you don’t have lavender.


-Elena

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