Roasted Beet Wedges
This recipe makes ordinary beets taste delicious. They come out sweet and tender.
4 to 6 servings
1 pound medium fresh beets, peeled
4 teaspoons olive oil
1/2 teaspoon kosher salt
3 sprigs fresh rosemary
Preheat oven to 400°F (204°C). Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.
Place a piece of heavy-duty foil (about 12 inches long) in a 15 x 10 x 1-inch baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly.
Bake for 1 1/4 to 1 1/2 hours or until beets are tender. Discard rosemary sprigs.
Preparation Time: 15 minutes
Bake Time: 1 hour 15 minutes
For a milder herb flavor, try using fresh thyme instead of rosemary. You may make the beets a day ahead, then slice and serve cold in a salad.
3 beets equal 61 calories, 3 g fat (trace saturated fat), 0 cholesterol, 215 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein.