However many beets you need
for your dinner
4 fresh cut rosemary sprigs
2 tablespoons butter
¼ cup extra virgin olive oil
Preheat oven to 375.
Place beets in roasting pan just large enough
to hold the beets. Add rosemary sprigs
and enough water to cover the beets.
Cover the pan tightly with aluminum foil. Roast beets until tender, about an hour
(depending on the size of your beets).
Remove from oven, drain, and cool completely.
Peel the beets and then cut them into slices
or quarters. You can roast the beets the
night before you want to serve them if you like. Just refrigerate them until you are ready to
heat them up.
When ready to serve the
beets: melt the butter and mix the
butter with the olive oil.
back in the roasting pan with the butter and the olive oil.
Season with salt if desired (I usually omit
Bake until heated through,
stirring occasionally, about 20 minutes.
Transfer to bowl and serve.
The beets will have a nice
hint of rosemary flavour and roasted goodness to them! Enjoy!