Roasted Beet Salad with Shredded Greens, Golden Raisins, and Pine Nuts
Preheat oven to 450 degrees F. Cut tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon of the oil. Bring up two opposite edges of foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets about 55 minutes or until tender when pierced with a knife. Carefully open packet to release steam. Set aside until cool enough to handle. Peel skins from beets and cut into wedges. Discard rosemary.