Lavender Roasted Beets - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0 F.
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.
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.
Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.
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.
Sprinkle with the parsley and garnish with the lemon zest.
Serve hot or warm.