This oven-roasting method means the beets are perfectly tender, with a hint of lemon and herbs. The real showstopper, though, is the garlic: it caramelizes and crisps on top to make crunchy nuggets of garlicky goodness.
- Yield: 6 Servings
- 1½ lbs (675 g) beets
- 3 tbsp (45 ml) coconut or avocado oil
- 4 cloves garlic, roughly chopped
- 1 tsp (2 g) lemon zest
- 1 tsp (1 g) fresh thyme leaves
- ½ tsp salt
- ¼ cup (60 ml) Chicken Broth
How to Make It
- Preheat the oven to 400°F (205°C). Peel the beets and cut off the tops. Use a mandoline to carefully slice the beets into ⅛-inch (3-mm) rounds.
- Grease a 10-inch (25-cm) cast-iron skillet with a little of the oil. Layer the beet slices in the skillet so that they overlap each other, in concentric circles. There will be 2–3 layers, depending upon the size of your beets. In another small pan, melt the rest of the rest of the oil over low heat. Add the garlic, lemon zest, thyme and salt, and cook until the garlic is fragrant and beginning to soften, but not brown. Carefully pour the seasoned oil over the top of the layered beets. Pour the chicken broth over and cover the skillet with a layer of foil, making a hole in the top for steam to escape.
- Cook the beets for 40 minutes. Remove and discard the foil, then return the beets to the oven and roast for 10-15 minutes, until the beets are just tender and the garlic has crisped.