Rosemary Roasted Beets
IntroductionThe recipe is a modified recipe from Canadian Living and includes black pepper, which I've never added because I don't like pepper. The recipe is a modified recipe from Canadian Living and includes black pepper, which I've never added because I don't like pepper.
6 beets, (about 1-1/2 lb/750 g)
4 cloves garlic, minced
3 tbsp (45 mL) chopped fresh rosemary, (or 1 tbsp/15 mL dried)
2 tbsp (30 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) minced fresh parsley or rosemary
Most roasted beet recipes call for you to roast the beets with the skin on as the skin is easier to peel when cooked but I personally think it's wasteful to season peels that never get eaten so I peel my beets before seasoning and cooking.
Wearing rubber gloves, cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley.
Serving Size:áMakes 4 servings.