Delivering fresh organic produce to your door
[email protected] · 617.242.1700
The following recipe was first featured in Boston Organics Newsletter number 41 of the year 2015, which you should be able to find online at http://www.bostonorganics.com/newsletter/2015/news_41.html.
5 large beets 4 small sprigs fresh rosemary, minced 2-3 cloves garlic, sliced thin 1-2 tbsp canola oil
salt & pepper
Preheat your oven to 400°F. Peel the beets. If you do this in the sink with water running slightly, it helps keep the staining of your hands and cutting boards to a minimum. (You could also fill the sink and do it underwater.)Cut beets into about 8 wedges each. In a large bowl, add beet wedges, minced rosemary and sliced garlic. Grind in some fresh salt and pepper and toss to coat. Place in a shallow baking dish and cover.
Bake in preheated oven for 30 minutes. Uncover and bake for another 30 minutes. Remove from oven and let stand for a few minutes before serving.
Adapted from Guilty Kitchen (Find the original online at http://guiltykitchen.com/2010/02/09/rosemary-roasted-beets/)