Food Service Version
Yield
40 1/3 cup servings
Ingredients
7 ½ lbs beets
20 tsp olive or canola oil
10 Tbsp chopped fresh herbs or 10 tsp dried herbs
5 tsp grated lemon zest
2 ½ tsp salt
1 ¼ tsp black pepper
5 Tbsp lemon juice
20 tsp olive or canola oil
10 Tbsp chopped fresh herbs or 10 tsp dried herbs
5 tsp grated lemon zest
2 ½ tsp salt
1 ¼ tsp black pepper
5 Tbsp lemon juice
Directions
- Preheat oven to 450 degrees (400 for convection)
- Scrub beets well to clean. Trim and cut into 1-inch pieces.
- In a large bowl, combine oil, herbs, lemon zest, salt, and pepper. Add beets and toss to coat.
- Spread beets evenly among baking sheets.
- Roast, stirring occasionally, until beets are tender (~20 minutes). Remove from oven and sprinkle with lemon juice. Serve warm.
Home Version
Yield
4 servings
Ingredients
1 ½ lbs beets
4 tsp olive or canola oil
2 Tbsp chopped fresh herbs or 2 tsp dried herbs
1 tsp grated lemon zest
½ tsp salt
¼ tsp black pepper
1 Tbsp lemon juice
4 tsp olive or canola oil
2 Tbsp chopped fresh herbs or 2 tsp dried herbs
1 tsp grated lemon zest
½ tsp salt
¼ tsp black pepper
1 Tbsp lemon juice
Directions
- Preheat oven to 4500
- Trim and cut beets into 1-inch pieces.
- In a large bowl, combine oil, herbs, lemon zest, salt, and pepper. Add beets and toss to coat.
- Spread beets evenly on a baking sheet.
- Roast, stirring occasionally, until beets are tender (about 20-25 minutes). Remove from oven and toss with lemon juice. Serve warm.
Source: Eating Well
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