Roasted Beets

  • 1 pound of medium beets (I prefer the taste of golden, but any will do)
  • 4 teaspoons olive oil
  • ½ teaspoon salt
  • 3 sprigs fresh rosemary

Peel and cut each beet into six wedges. In a mixing bowl, coat with olive oil and salt.

In large baking pan, place the beets and rosemary on a piece of heavy-duty foil. Fold the foil around the beets and roll tight, creating a sealed pocket. Bake at 400 degrees for 1 ¼ to 1 ½ hours or until beets are tender. Discard rosemary before serving.


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