1½ 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
½ teaspoon salt¼ teaspoon freshly ground pepper
1 tablespoon lemon juice, (optional)
Position rack in lower third of oven; preheat to 450°F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl.
Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
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.