Beetroot golden, 1 kg pack

Gold beets can be consumed raw and are popularly shaved, shredded, julienned, or spiralized into salads, slaws, and soups. They can also be pickled for extended use, pureed for sauces, or blended into smoothies. Gold beets can be steamed with lemon juice, roasted for a caramelized consistency, or sliced and baked into thin chips when utilized in cooked preparations. It is important to note that the skin should be removed before eating and is easily peeled once cooked. Gold beets may also be used as a red beet substitute in some recipes. Gold beets pair well with cheeses such as goat, feta, meats such as poultry, fish, apples, fennel, herbs such as dill, parsley, mint, citrus, potatoes, shallots, vinegar, and walnuts.

The roots will keep 2-3 weeks with the leaves removed and stored in the refrigerator's crisper drawer, and up to one week when stored with the tops still attached. The green leaves will only keep 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.

Lemon-Herb Roasted Beets

Ingredients:

1 1/2 pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges
4 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as oregano and/or rosemary
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon lemon juice, (optional)

Instructions:

1. Position rack in the lower third of oven; preheat to 450 degrees F.
   
2. Combine oil, herbs, lemon zest, salt, and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
   
3. Spread the beets evenly on a rimmed baking sheet.
   
4. Roast, stirring once or twice, until the beets are tender and browned 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.