Yield: 6 Servings
|1 pounds||Beets; pepeeled,sliced 1/4"|
|4||Cloves garlic cloves; sliced thin|
|2 tablespoons||Lemon juice; fresh|
|¼ teaspoon||Lemon zest; fresh|
|½ teaspoon||Extra virgin olive oil|
|1 pinch||White pepper; freshly ground|
preheat oven to 375? in a 8 inch square non reactive baking dish toss all ingredients together. sppray a piece of parchment paper w/ cooking spray and set oiled side down on the beet cover tightly w/ foil and roastfor c.
40 min. shaking the pan occasionally.
Recipe By : Food & Wine Magazine Posted to Digest eat-lf.v096.n175 Date: Wed, 2 Oct 1996 14:29:18 -0400 From: av718@... (Ann Cornellier)