Roasted Baby Beets

Name: Roasted Baby Beets
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 10 serving(s)
Ingredients: 30 baby beets, unpeeled, all but 1 inch of tops trimmed, rinsed (each 1 to 1 1/2 inches in diameter, about 5 bunches); 4 large fresh rosemary sprigs, plus additional; rosemary sprig, for garnish; 1 1/2 tablespoons butter; 1/4 cup olive oil

Submitted by jenpalombi

"from Bon Appetit, December 2004. A great complement to a Christmas Meal. Tip: use kitchen gloves when peeling beets!"

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photo by jenpalombi

Ready In:: 1hr 30mins
Ingredients:: 5
Serves:: 10

ingredients

30 baby beets, unpeeled, all but 1 inch of tops trimmed, rinsed (each 1 to 1 1/2 inches in diameter, about 5 bunches)
4 large fresh rosemary sprigs, plus additional
rosemary sprig, for garnish
1 ¹⁄₂ tablespoons butter
¹⁄₄ cup olive oil

directions

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.).
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.

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Reviews

Really tasty! Made for My 3 Chefs 2008. We loved the combination of the buttery rosemary flavor and the roasted beets. Delicious. **This was saved in my Top 2008 Recipes Cookbook!

Penny Stettinius