Ingredients

• 1 lb medium beet, with 1 inch of stems remaining
• 5 -6 unpeeled garlic cloves
• 1/4 cup plus 1 tbs. extra virgin olive oil
• 1 tablespoon dried culinary provence' lavender buds, finely ground in a spice grinder plus 1/2 teaspoon dried culinary provence' lavender buds, finely gr
• 2 tablespoons fresh lemon juice
• sea salt & freshly ground black pepper
• 1/4 cup Italian parsley, chopped
• 1 teaspoon finely grated lemon zest

Instructions

1. Preheat oven to 375º F.

2. Place the beets and garlic on a large sheet of foil and sprinkle with ¼ cup of the oil and 1 tablespoon of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet.

3. Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.

4. Cut the beets into quarters and place in a large skillet. Peel the garlic and mach. Add the garlic to the beets.

5. Stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining ½ teaspoon lavender. Season with salt and pepper. Warm through over medium heat.

6. Sprinkle with the parsley and garnish with the lemon zest.

7. Serve hot or warm.