Orange beets often peek out shyly among the vegetables at farmers’ markets these days, and they are a lucky and delicious find. When cooked, these beets turn golden yellow with a pink hue around the edges. A little lemon and salt brightens their color and delicate sweetness in this well-balanced dish.
Serves 4
Prep time: 15 minutes
Roasting time: 45 minutes
Cooling time: 15 minutes
5 medium-size orange beets
Sprinkling of coarse salt
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and freshly ground black pepper
Preheat the oven to 425°F.
Rinse the beets. Sprinkle with coarse salt and wrap in aluminum foil. Roast in the oven for about 45 minutes, or until a knife will easily pierce each beet. Unwrap the beets and place them on a cutting board until cool enough to handle, 10 to 15 minutes. Remove the skins by rubbing them off with your hands; they will rub off more easily if you cut off the stem end to get them started. Cut the beets into 1-inch chunks and place in a bowl. Add the lemon zest, lemon juice, and olive oil and toss. Season with salt and pepper to taste.
Lemony Roasted Beets are perfect alongside Kale and Walnut Risotto, Bitter Greens Lasagna, or Pizza with Arugula Salad.