Sunday, April 1, 2012

Rosemary Roasted Beets

These beets burst with rosemary and always come out perfectly cooked.  They are simple to prepare but will dress up any side dish, even the fanciest.  They also make this pizza one that may find itself reappearing on your regular menu.

Rosemary Roasted Beets
(see Guilty Kitchen’s original recipe here: http://guiltykitchen.com/2010/02/09/rosemary-roasted-beets/)
Serves 4 (side-dishes or 1 Beet Pizza)

  • 3 lg. beets (about 2 lbs), tops removed 
  • 2 sprigs fresh rosemary, minced
  • 2 cloves garlic, thinly sliced
  • olive oil
  • salt & pepper

Preheat the oven to 400°F.
Peel the beets. 
I do this in a bowl full of water. This helps prevent the lovely beet stain (although it is quite purty. It would make a great lipstick).
Cut the beets into thick wedges, about the size of a quartered lemon.  If the wedges are too thin, they will burn in the oven.
Place the beet wedges in a large bowl.
Add the minced rosemary and sliced garlic.
Drizzle with enough olive oil to coat nicely.  Sprinkle with salt and pepper.

Place the beets in a shallow baking dish (a Pyrex dish always works nicely for me) and cover with tinfoil.
Bake for 30 minutes.
Remove the tinfoil and bake for another 30 minutes. 

Serve or set aside and let cool, if preparing for pizza.

Om nom nom nom...


Here, I chose to serve them with their sautéed greens.