Rosemary Roasted Beets Print Email

5 Large beets, tops removed (reserve for another meal!)
4 small sprigs fresh rosemary, minced
2-3 cloves garlic, sliced thin
1-2 tbsp canola oil
salt & pepper

Preheat your oven to 400F.

Peel the beets. I do this in the sink, with water running slightly. This helps to keep staining of your hands and cutting boards to a minimum. You could also fill the sink and do it under the water. Some people leave the skins on

Cut beets into wedges (each beet should make 8 wedges).

In a large bowl, add beet wedges, minced rosemary and sliced garlic. Grind in some fresh salt and pepper and toss to coat.

Place in a shallow baking dish and cover. Bake in preheated oven for 30 minutes.

Uncover and bake for another 30 minutes. Remove from oven and let stand for a few minutes before serving. -