Ingredients
- 1 pound Beets
- 1 Shallot, peeled & finely chopped
- Juice & Zest of 1/2 Lemon
- 1/2 tbsp Olive Oil
- 1/2 tsp Honey
- 1/2 tsp Kosher Salt
Instructions
- Preheat oven to 375
- Line a roasting dish with tinfoil and then parchment paper
- Trim off roots and place beets unpeeled in the roasting dish
- Cover with tinfoil and roast for 1 hour
- Remove from the oven and let cool
- Peel the cooled beets and grate them using the large side of a box grater
- Add the beets and all remaining ingredients to a glass mixing bowl and combine well
- Transfer to a glass serving dish for plating
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.