1 lb medium fresh beets, peeled
4 tsp olive oil
1/2 tsp kosher salt
3 – 5 fresh rosemary sprigs
- Preheat oven to 400 degrees. Cut each beet into 6 wedges and place in a shallow dish. Add olive oil and salt, toss gently to coat.
- Place a piece of heavy-duty foil large enough to fold over the beets and rosemary mixture on a rimmed baking sheet. Arrange beets on foil and top with rosemary. Fold foil around beets and seal tightly.
- Bake until tender, about 40 – 60 minutes, depending on the size of the beets. Open foil carefully to allow steam to escape and discard rosemary sprigs.
Recipe Courtesy of Taste of Home