This recipe elevates the classic roasted beets by infusing them with aromatic herbs and a hint of citrus, creating a delightful side dish.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated to achieve even roasting.
Wash the beets thoroughly, leaving the skin intact, and trim the tops and roots slightly.
Leaving the skin on helps retain the beets' natural juices during roasting.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Wrapping the beets in foil ensures they roast evenly and stay moist.
Roast the beets in the oven for about 1 hour, or until a knife easily pierces through them.
Check the beets for doneness by inserting a knife into the thickest part.
Let the beets cool slightly, then peel off the skin using a paring knife or your hands.
Use a paper towel to help rub off the skin if it's stubborn.
Cut the peeled beets into wedges and place them in a mixing bowl.
Cut the beets into uniform pieces for even seasoning.
Drizzle the beets with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Toss the beets gently to avoid breaking them apart.
Garnish the seasoned beets with freshly chopped parsley and a squeeze of lemon juice before serving.
Add the lemon juice just before serving to keep the flavors bright.
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