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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Baby beets simply roasted to bring out their sweetness need just the barest slip of butter and a sprinkling of fresh rosemary. Candy cane beets, if you can find them at a farmers' market, look especially festive, but so does a medley of red and yellow ones. If baby beets are unavailable, cut peeled roasted large beets into 1-inch cubes. Ingredients:
30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops trimmed, rinsed |
4 large fresh rosemary sprigs, plus additional sprigs for garnish |
1 1/2 tablespoons butter |
1/4 cup olive oil |
Directions:
1. Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
2. Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
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