Roasted Beets Recipe
sautéed with rosemary and extra virgin olive oil.
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Ingredients
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Roasted Beets
Method
Preparation
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Cut off the tops and roots, then wrap each beet in aluminum foil.
Roast the Beets
Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
Sauté with Rosemary
Once the beets are cooked, remove them from the oven and let them cool slightly. Peel the skins off (they should come off easily). Cut the beets into wedges.
Combine Ingredients
In a large skillet over medium heat, add the extra virgin olive oil, fresh rosemary, salt, and black pepper. Sauté for about 1-2 minutes until fragrant.
Finish the Dish
Add the beet wedges to the skillet and sauté for an additional 5-7 minutes, stirring occasionally, until the beets are heated through and coated with the oil and rosemary.