- 1 lb medium beets, with 1 inch of stems remaining, scrubbed but not peeled
- 5 or 6 unpeeled garlic cloves
- 1/4 cup plus 1 tbsp. extra-virgin olive oil
- 1 tablespoon (plus 1/2 tsp.) dried culinary lavender buds, finely ground *
- 2 tablespoons fresh lemon juice
- sea salt & freshly ground black pepper
- 1/4 cup Italian parsley, chopped
- 1 teaspoon finely grated lemon zest
* Some of the lavender you may have growing in your garden is NOT the culinary type. It is available locally at Denali Lavender Farm. I use a mortar and pestle to grind them, or you can use a spice grinder, or even your (clean) coffee grinder.
Preheat oven to 375º F.
Place the beets and garlic on a large sheet of foil and toss with ¼ cup of the oil and 1 tablespoon of the lavender. Fold up the foil to make a sealed packet. Place on a baking sheet.
Roast for 30 to 45 minutes, or until tender when poked with a fork. Set aside until cool enough to handle, then slip off the skins.
Cut the beets into quarters and place in a large skillet. Peel and mash the garlic. 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 lemon zest. Serve.
We served these with smoked duck and blackberry gastrique for a fall meal. Yum!