Prepare the Beets: Bigger is better for this recipe so that you can achieve that steak texture when they’re perfectly roasted in the oven. Keeping the skin on the beets, rub them with olive oil and season them with salt. Wrap them individually in aluminum foil and roast them in the oven for 90-120 minutes at 375F.
Toast the Mac Nuts: This can be done either in a pan or in the oven with the beets until golden brown. (Note: If your mac nuts are whole, put them in a food processor and pulse until chopped. Be careful not to over chop them).
Check the Beets: They are done when you can poke a knife all the way though. Remove them from the oven and let them cool. Once cooled, rub off the skin with a paper towel.
Cut the Beets: Lay parchment paper on your cutting board to avoid it being stained by beet juice. Cut beets into mouth-sized pieces and place in a mixing bowl. Season your beets to taste with salt and pepper, olive oil, and fresh squeezed lemon juice. (Note: watch for lemon seeds and remove).
Finish and Serve: Place your seasoned beets onto a dish and sprinkle herbs to taste. (Note: I prefer to tear my herbs by hand, but an alternative is to chop them). With a heavy hand, cover your beets in roasted mac nuts. Use your micro plan or grater to grate fresh lemon zest over the dish. Enjoy!