Sunday, April 4, 2010

Rosemary Roasted Beets

Okay so I decided to try something new. I'm not really a beet fan; mostly because they turn me purple and all, but the thought of roasting them with rosemary and garlic sounded yummy, so the recipe sucked me in.

The instructions said to chop up the garlic, but I think it would be better to just leave the heads whole, because then you could squeeze out the roasted garlic and have the mellow chunks to meld in with your beets. But whatever. I chopped. I even raided the rosemary bush of mine that actually survived the winter and snipped off a few branches.

Sure Karen, kill the ivy that you had for a year and was doing wonderful because you forget to water it until it's practically a dry withered mess, but the rosemary lives.

Anyway. Back to beets. It's easy. A bit messy, but easy. And they were good, too!

Adapted From Canadian Living

You will need:

6 beets
4 cloves garlic
3 tbsp fresh rosemary, plus some more to sprinkle over top when they're done
2 tbsp oil
salt and pepper

Wash the beets to get the dirt off, dry them with paper towel, and cut the greens off, leaving about an inch attached to the beet. Make a packet out of foil but making a square then folding the sides but leaving one end open. Put the beets inside with the garlic, rosemary, a sprinkle of salt and pepper, and a drizzle of 1 tbsp of oil. Close up the end, put them on a cookie sheet, and place them in a 350 F oven for an hour to roast until they are very tender.

When finished, carefully open the packet and let them cool slightly. Peel off the skin carefully-you can use gloves, but I didn't. Make sure to wear an apron or old clothes to keep yourself from being covered in beet juice. Cut the beets into thick slices and serve with the juices, bits of garlic and rosemary spooned over top.

Makes 6 side dish servings
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