Lavender Roasted Beets

• 1 lb medium beet, with 1 inch of stems remaining
• 5 -6 unpeeled garlic cloves
• 1/4 cup plus 1 tbs. extra virgin olive oil
• 1 tablespoon dried culinary provence' lavender buds, finely ground in a spice grinder plus 1/2 teaspoon dried culinary provence' lavender buds, finely gr
• 2 tablespoons fresh lemon juice
• sea salt & freshly ground black pepper
• 1/4 cup Italian parsley, chopped
• 1 teaspoon finely grated lemon zest

1. Preheat oven to 375u0b0 F.
2. Place the beets and garlic on a large sheet of foil and sprinkle with 1/4 cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet.
3. Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.
4. Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
5. Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining 1/2 teaspoon lavender. Season with salt and pepper. Warm through over medium heat.
6. Sprinkle with the parsley and garnish with the lemon zest.
7. Serve hot or warm.

medium beet, garlic, extra virgin olive oil, lavender buds, lemon juice, salt, italian parsley, lemon zest

Taken from www.food.com/recipe/lavender-roasted-beets-416370 (may not work)