This recipe was part of the dish Chef Lipperman prepared for the Taste for Success Chef Challenge event. Please note exact amounts have not been written but recipe is easy to follow nonetheless. Enjoy!
- 3 lb. Beets, washed and dried (in skins) -
- 1/8 cup Extra-virgin olive oil -
- 1 tsp Kosher (or sea) salt -
- 1/4 cup Italian parsley, chopped -
- 1/8 cup chives, sliced -
- Fresh lemon, a squeeze -
Rub beets with oil and season with salt. Roast in oven at 350F-375F, turning occasionally until tender. (This will take a couple of hours depending on your oven.) After removing from the oven, allow the beets to rest and steam out. Peel the beets and cut into wedges of desired size. Heat in oven until hot. Season as necessary and finish with parsley, chives and a squeeze of lemon.
Chef Note: You can also prepare artichokes in this manner, the cooking time will be shorter.