Roasted Beets

By vdub

Ingredients

• 1 1/2 pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges
• 4 teaspoons extra-virgin olive oil
• 2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano and/or rosemary
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon lemon juice, (optional)
• 1 pound beets, peeled and diced
• 1/2 pound Yukon Gold potatoes, scrubbed and diced
• Coarse salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 2 tablespoons chopped fresh parsley
• 4 large eggs

Preparation

Step 1

Position rack in lower third of oven; preheat to 450°F.

Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.

Spread the beets evenly on a rimmed baking sheet.

Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.

Use The Beet Lady 'Golden' Ketchup for dipping. (optional)