Yields1 Serving

 1 lb Fresh Beets, greens removed
 4 tbsp Olive Oil
 Salt and Pepper, to taste
 3 Fresh Rosemary Sprigs (sub with a teaspoon of dried rosemary if needed)

1

Preheat oven to 400 degrees.

2

Wash your beets. Cut into six wedges and place in a shallow dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.

3

Place a piece of aluminum foil in a baking pan. Arrange the beets on the pan and top with rosemary. Fold the foil around the beets and seal tightly.

4

Bake until the beets are tender; about 1 hour. Open the foil carefully as steam will be released. Discard the rosemary sprigs. Season again with salt and pepper, to taste (optional).

5

Serve and enjoy!

Notes:
6

Recipe adapted from Taste of Home

Ingredients

 1 lb Fresh Beets, greens removed
 4 tbsp Olive Oil
 Salt and Pepper, to taste
 3 Fresh Rosemary Sprigs (sub with a teaspoon of dried rosemary if needed)

Directions

1

Preheat oven to 400 degrees.

2

Wash your beets. Cut into six wedges and place in a shallow dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.

3

Place a piece of aluminum foil in a baking pan. Arrange the beets on the pan and top with rosemary. Fold the foil around the beets and seal tightly.

4

Bake until the beets are tender; about 1 hour. Open the foil carefully as steam will be released. Discard the rosemary sprigs. Season again with salt and pepper, to taste (optional).

5

Serve and enjoy!

Notes:
6

Recipe adapted from Taste of Home

Roasted Beet Wedges