Lemon-Herb Roasted Beets

• 1-1/2 pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges
• 4 teaspoons extra-virgin olive oil or canola oil
• 2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, 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)

Preparation

1. Position rack in lower third of oven; preheat to 450.
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.