Crushed Beets with Lemon Vinaigrette

One of the best beet recipes I’ve ever eaten!

2 pounds mixed small or medium beets
6 tablespoons olive butter, divided, plus more
Kosher salt and freshly ground black pepper
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup fresh mint leaves (lightly packed) plus more
torn fresh dill, plus more
Flaky sea salt (such as Maldon)

Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with 1/2 Tbsp. melted; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40-50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).

2.    Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.

3.    Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add 1/4 cup mint and 2 Tbsp. dill, and toss to coat.