Roasted Rosemary Beets
In Northern California at The Forest Feast, I am getting oodles of beets in my weekly CSA box! But no matter where you happen to live, it’s likely that beets are available at your local farmers market during the winter. My favorite way to cook these vibrant little gems is to roast them until slightly crispy, with herbs, olive oil, salt and pepper. I started with this recipe for Roasted Beets and modified it a bit, adding rosemary. It makes a great side dish during these cold weather months!
- 6 medium beets
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. Scrub beets; trim off stem and root ends. If desired, peel (I don’t bother).
2. Place beets in a 13x9x2-inch baking pan. In a small bowl combine olive oil, rosemary, salt, and pepper. Drizzle over vegetables in pan. Toss lightly to coat.
3. Cover pan with foil and roast in a 375 degrees F oven for 30 minutes; uncover and continue roasting for 20 to 30 minutes more or until vegetables are tender.
4. Makes 6 servings.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook.
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