Categories: vegetable
Ingredients
- 30 baby beets (each 1 to 1 1/2 inches in diameter; about 5 bunches), unpeeled, all but 1 inch of tops
- trimmed, rinsed (if baby beets are unavailable, cut peeled roasted large beets into 1-inch cubes.)
- 4 sprigs fresh rosemary sprigs, plus additional sprigs for garnish
- 1 1/2 tablespoons butter
- 1/4 cup olive oil
Directions
-
Preheat oven to 375 degrees. 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 degrees. 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. Makes 10 servings.