- 1 pound beets, preferably golden, washed, trimmed of greens, but not peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons taggiasca olives, or oil-cured black olives of choice, pitted
- Zest of 1 lemon, grated
- 1 tablespoon minced fresh Italian parsley
- Kosher salt
- Black pepper in a mill
Preheat the oven to 350 degrees F.
Put the beets in a shallow baking dish, drizzle with just enough (about 1 teaspoon) olive oil to coat them, and roast about 45 minutes, or until tender. Set the beets aside to cool slightly, then remove the skins with your fingers.
Cut the beets into wedges, set them in a serving bowl, and toss with the olives, lemon zest, parsley, and remaining olive oil. Season with salt and pepper and keep warm until ready to serve.