Recipe of the Month: Lemon-Herb Roasted Beets

Welcome spring and its fresh vegetables with this month’s recipe: Lemon-Herb Roasted Beets. Roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with fresh herbs and lemon seasoning mix, but any type of beets will work in this recipe. Lemon lovers, be sure to add the squeeze of fresh lemon juice after the beets are roasted. 1-1/2 pounds Golden or Red Beets, Trimmed, Cut into 1-inch Pieces or Wedges  4 teaspoons Extra-Virgin Olive Oil or Canola Oil  2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano and/or rosemary  1 teaspoon freshly grated lemon zest  1/2 teaspoon Salt  1/4 teaspoon Pepper, Freshly Ground 1 tablespoon Lemon Juice (optional) Position rack in lower third of oven. Preheat oven to 450°F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture. Spread the beets evenly on a rimmed baking sheet. Roast for 20 to 25 minutes or until the beets are tender and browned, stirring once or twice. Optional – Toss the roasted vegetables with lemon juice.