Roasted Beet Wedges

Name: Roasted Beet Wedges
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 lb medium fresh beet, peeled; 4 teaspoons olive oil; 1/2 teaspoon kosher salt; 3 -5 fresh rosemary sprigs

(1)

Recipe by Boomette

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.

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb medium fresh beet, peeled
4

teaspoons olive oil
¹⁄₂

teaspoon kosher salt
3 -5

fresh rosemary sprigs

DIRECTIONS

Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal bag and shake to coat.
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.
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.
Editor's note : You may make the beets a day ahead, then slice and serve cold in a salad.

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