Rancho Obsesso Lavender Beets
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
Roasted beets and carrots with fresh lavender, a simple and flavorful side dish perfect for summer gatherings.
Ingredients
- 1.42 L beets cut into 1-inch chunks
- 473 ml carrots cut into 1-inch chunks
- olive oil
- 59.1 ml fresh culinary lavender chopped
- Coarse (kosher) salt
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.2 mg
- Iron: 1.4 mg
- Magnesium: 35.7 mg
- Phosphorus: 67.2 mg
- Potassium: 560 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- olive oil
- Coarse (kosher) salt
Prepare
- 1.42 L beets, cut into 1-inch chunks
- 473 ml carrots, cut into 1-inch chunks
- Chop 59.1 ml fresh culinary lavender
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
In a large bowl, combine 6 cups of beets cut into 1-inch chunks, 2 cups of carrots cut into 1-inch chunks, ¼ to ½ cup of olive oil, and ¼ cup of chopped fresh culinary lavender. Mix until the vegetables are thoroughly coated, using as much olive oil as needed to coat evenly.
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Step 3.
Spread the coated vegetables in a roasting pan in a single layer. Sprinkle generously with coarse kosher salt. Place the pan in the preheated oven.
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Step 4.
Roast the vegetables, checking every 10 minutes and stirring each time. Continue roasting until the vegetables are fork-tender and beginning to brown, about 30–40 minutes total. Serve hot or at room temperature.