I didn’t used to like beets.
As a child the only exposure I had to beets were the bright red, floppy, mushy discs in salad bars and the Piccadilly cafeteria line.
I could never bring myself to try them, even when my Abuelita begged me to.
“They’re good for your eyesight!” she’d exclaim. “They have lots of iron!” she’d proclaim.
But they never, ever appeared appetizing to me.
Then, one day, I ate them roasted.
And they were DELICIOUS. Caramelized, sweet, tender.
Beets make my heart beet.
While I was at the farmer’s market today, I noted fresh beets were on sale. And not just any beets- golden and candy cane beets! So of course I had to have some beets.
Because I love beets with every beet of my heart.
This recipe can’t be beet.
The roasting and lemon really pump up the beets.
Ok, I’m done.
Roasted beets and green beans with lemon
- 2-3 medium sized fresh beets (I used golden and candy cane beets)
- 12-15 fresh green beans
- 2 tbsp. olive oil
- 2 tsp. sea salt
- 1 tsp. black pepper
- the juice of 1/2 lemon
- Preheat the oven to 400 degrees.
- Use a vegetable peeler to peel the beets.
- Slice the beets into 1/4-1/2 inch think slices and then quarter. Place on a roasting pan.
- Trim the stems off of the green beans and place on the same roasting pan.
- Drizzle with olive oil, and then sprinkle with salt and pepper. Gently toss to coat then make sure the beans and beans are positioned in an even layer.
- Roast in the oven for 25-30 minutes, giving the pan a shake one at the half way point, or until beets are tender.
- Remove from the oven and squeeze the juice of 1/2 lemon over the pan. Serve warm or cold!