Roasted Rosemary Beets

Posted by in Recipes

As I’m sitting in my hotel room in Baltimore and writing this blog, I’m munching on some roasted rosemary beets that I made earlier this week.  Since they are absolutely delicious, I must share the recipe with you all.

This recipe is not my own, but one from “The Food Lovers Make it Paleo” cookbook.  I recently purchased it on Amazon a few weeks ago and I highly recommend it if you’re looking for a good paleo cookbook.

For the Roasted Rosemary Beets, you will need:
– 3-4 large beets, peeled and sliced
– 2 tablespoons of olive oil
– 2 tablespoons of fresh rosemary
– sea salt and pepper to taste

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Beet hands!

To make the Roasted Rosemary Beets:

  1. Preheat the oven to 400°F.
  2. Cut off the green, leefy part of the beets and rinse under cold water.
  3. Peel the beets and cut into bite sized chunks.
  4. Place the beet chunks in a pyrex dish and mix in the olive oil, rosemary, salt, and pepper.
  5. Bake for 35-40 minutes, until the beets are crispy on the outside and tender on the inside.

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