I know, I know… not everyone likes beets. However, not only do I really enjoy beets but they are beautiful. I love that they can be served in so many different ways, and they are great warm or cold. This is a side dish that can be used in place of a salad course, as well as something that would be great for a brunch or a buffet since it can sit at room temperature for an extended time and still taste bright and refreshing. I used my favorite spin on a traditional gremolata, a garnish of lemon zest, parsley and garlic by using a Meyer Lemon and adding the juice to the gremolata mix. It makes for a light and mildly sweet dressing that still has a bright lemony flavor, without the added acidity of a typical lemon. However, this recipe is great with a regular lemon as well; just use less of the juice.
1 lb. Purple and/or Golden Beets, cleaned with tops trimmed off
¼ cup olive oil
1 Meyer Lemon, zest and juice
2 cloves of garlic, finely chopped
Handful of parsley leaves, finely chopped
Pre-heat your oven to 375 degrees. Line a baking sheet with foil.
Toss the beets with the olive oil, salt and pepper. Roast for 30-45 minutes, or until fork tender. The timing will depend on the size of the beets.
While the beets are roasting, make the gremolata. Mix the Meyer Lemon zest, with the finely chopped parsley and garlic. Add the lemon juice and mix together.
Once the beets are cooked, let them cool until you can handle them to remove the skins. Remove the beet skins and slice into medallions.
Top the beet slices with the gremolata, salt and pepper to taste.