Roasted Baby Beets
Tender baby beets roasted with fresh rosemary and finished with a buttery olive oil coating. This elegant side dish brings out the natural sweetness of the beets while maintaining their earthy flavor.
Ingredients
- •30 whole baby beets
- •4 sprigs fresh rosemary
- •1½ tablespoons butter
- •¼ cup olive oil
Cooking Instructions
- 1.
Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
50 min
- 2.
Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.
20 min
