2 lb baby beets, tops and root ends trimmed
1/4 cup olive oil, divided
salt & pepper
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
pea shoots (tendrils), fennel fronds and flaky sea salt (for serving)
- Preheat the oven to 350 degrees. Place beets in a shallow baking dish. Drizzle with 2 tbsp oil and season with salt and pepper. Add 1/2 cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance (approximately 50 – 60 minutes). Let beets cool slightly, then peel.
- Cut beets in half and arrange on a platter.
- Whisk lemon juice, vinegar, and remaining 2 tbsp oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.
Recipe Courtesy of Bon Appetit