Roasted Beets with Lavender

Serves 6

Served with smoked duck, blackberry gastrique, garlic mashed potatoes and garden green beans


  • 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!

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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