Rancho Obsesso Lavender Beets
15m prep 35m cook 50m ready
Roasted beets and carrots with fresh lavender, a simple and flavorful side dish perfect for summer gatherings.
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.2 mg
- Iron: 1.4 mg
- Magnesium: 35.7 mg
- Phosphorus: 67.2 mg
- Potassium: 560 mg
- Zinc: 0.56 mg
Let's Cook
-
Step 1.
Preheat the oven to 400°F.
-
Step 2.
In a large bowl, combine 6 cups of beets cut into 1-inch chunks, 2 cups of carrots cut into 1-inch chunks, ¼ to ½ cup of olive oil, and ¼ cup of chopped fresh culinary lavender. Mix until the vegetables are thoroughly coated, using as much olive oil as needed to coat evenly.
-
Step 3.
Spread the coated vegetables in a roasting pan in a single layer. Sprinkle generously with coarse kosher salt. Place the pan in the preheated oven.
-
Step 4.
Roast the vegetables, checking every 10 minutes and stirring each time. Continue roasting until the vegetables are fork-tender and beginning to brown, about 30–40 minutes total. Serve hot or at room temperature.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.