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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I made this recipe today with orange beets. It's very good with the rosemary. You can substitute thyme for the rosemary. Proceed as directed. Ingredients:
1 lb medium fresh beet, peeled |
4 teaspoons olive oil |
1/2 teaspoon kosher salt |
3 -5 fresh rosemary sprigs |
Directions:
1. Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
2. Place a piece of heavy-duty foil (about 12 inches long) in a 15-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
3. Bake at 400F for 1-1/4 to 1-1/2 hours or until beets are tender. Open foil carefully to allow steam to escape. Discard rosemary sprigs.
4. Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.
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