Roasted Beets with Lemons

Roasted Beets with Lemons
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Peppery sweet beets pair marvelously with caramelized lemons in this easy-to-make side dish. Caramelized lemons have none of the bitterness of uncooked lemons, so you can taste the true flavor of the fruit. This recipe calls for regular beets you can find at Main & Vine, but if you want to play with some flavors and colors, you can experiment with a few heirloom varieties. Detroit Dark Red, Touchstone Gold, striped Chioggia and maroon Shiraz add a variety of colors and subtle flavor nuances to this dish.


  • 2 lemons, scrubbed, sliced ¼” thick and seeded
  • 2 Tbsp. fresh sage, chopped
  • 1 tsp. sugar
  • 4 Tbsp. extra-virgin olive oil
  • 1 lb. beets, sliced ¼” thick
  • 2 tsp. fresh thyme, chopped
  • 1 tsp. kosher salt
  • 1 orange, freshly squeezed
  • 1 Tbsp. balsamic vinegar


  1. Heat the oven to 325° F. Blanch the lemon slices in boiling water for 3 minutes and drain them. Pat the lemon slices dry with a paper towel.
  2. Toss the lemon slices in a mixing bowl with the sage, sugar and 1 tablespoon of olive oil. Lay the lemon slices in an even layer in a baking dish or on a sheet pan. Place the lemons in the oven.
  3. Roast the lemon slices until they're lightly caramelized, about 12 minutes. Take the lemon slices out and set them aside. Increase the oven temperature to 400° F.
  4. Toss the beets with thyme, kosher salt and the remaining olive oil. Transfer the beets to a baking dish and place them in the oven.
  5. Roast the beets until tender, about 40 minutes. Take the beets out of the oven and toss them with the orange juice and balsamic vinegar.
  6. Add the caramelized lemons and toss them with the beets until they're distributed evenly. Serve immediately.
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