BEETS, GOLDEN POACHED AND ROASTED WITH GARLIC & ROSEMARY
1 1/2 pounds beets (get large golden ones)
EVOO to cover
6 fresh shoot rosemary sprigs (those at the end of the branch)
4-6 cloves, sprout-out, smashed
Salt pepper coriander
1/2 cup Italian parsley leaves, no stem, leaf only whole
Scrub the beets and peel. Slice at least 1/2 inch thick horizontally. Lay flat in shallow saute pan and cover with EVOO. Add rosemary and garlic.
On medium heat, cook until olive oil begins to gently bubble around the edge of pan. Turn down to medium-low and maintain a slow simmer. Check center of beets with tip of sharp knife; when done the knife should meet just a little resistance when inserted. It will take 50-60 minutes. At which time remove beets from pan to plate and reserve oil mixture. Season with Salt Pepper Coriander. Place beets over indoor grill or outdoor. Turn only once, so wait for a good char on first side, about 2 minutes.
At service drizzle with more garlic rosemary; garnish with parsley and zest of lemon.