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Roasted Garlic and Beets in Lemon Vinaigrette
Ingredients
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1 pound beets, about 4-5 medium
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2 cloves garlic or more to taste
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1 teaspoon lemon zest
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1/4 cup lemon juice
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1/2 teaspoon salt
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2 tablespoons honey
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1 tablespoon olive oil
Preparation
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Preheat oven to 400 F.
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Scrub beets and remove stem and root end. Place beets, along with the garlic still in its paper skin, on a large sheet of heavy duty aluminum foil; fold foil over beets and garlic to create a sealed pouch.
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Place package onto a baking sheet and roast in preheated oven for 45 minutes to an hour or until beets are tender when pierced with the tip of a sharp paring knife.
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Allow to cool in the pouch. This can be done a day ahead.
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Meanwhile, in a bowl large enough to accommodate the beets, combine the other ingredients, whisking with a fork after each addition.
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Squeeze cooled garlic from its paper skin, chop finely, and add it to the vinaigrette.
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When the beets are cool, rub off their skins.
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Dice beets and place in bowl with the vinaigrette, stirring to coat with the vinaigrette.
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Beets are great served warm or at room temperature at least an hour after they are prepared.
