* 1 pound beets, preferably golden, washed
* 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 350F. 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 they are tender. Set the beets aside to cool slightly, then remove the skins using your fingers.
Cut the beets into wedges, set them in a serving bowl and toss with olives, lemon zest, parsley and remaining olive oil. Season with salt and pepper and keep warm until ready to serve.