Roasted Baby Beets


Thirty 1 to 1½-inch baby beets (about 5 bunches), unpeeled, all but 1-inch of tops trimmed, rinsed
4 large fresh rosemary sprigs, plus additional sprigs for garnish
1½ Tbs butter
¼ cup olive oil

1. Preheat oven to 375°F.

2. 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.)

3. When ready to prepare beets for eating, make sure oven is preheated to 350°F.

4. 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.

Servings: 10

Recipe Source: Bon Appetit

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