Roasted Baby Beets

Name: Roasted Baby Beets
Total time: 105 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: Thirty 1 to 1½-inch baby beets ((about 5 bunches)); 4 large fresh rosemary sprigs, (plus additional sprigs for garnish); ¼ cup olive oil; 1½ tablespoons butter

Beets are incredible when they are roasted!

⏱️ 105 min 🔪 Prep: 35 min 🔥 Cook: 70 min 📊 Hard 👁️ 7 views

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Foto: RecipeGirl

Ingredients

10 servings

Thirty 1 to 1½-inch baby beets ((about 5 bunches))
4 large fresh rosemary sprigs, (plus additional sprigs for garnish)
¼ cup olive oil
1½ tablespoons butter

Steps

Preheat oven to 375°F.
Leave beets unpeeled. Rinse the beets and trim, leaving 1-inch of the top greens attached.
Place the beets in a roasting pan. Add 4 rosemary sprigs and enough water to barely cover the beets. Cover the pan tightly with foil. Roast the beets until tender, about 50 minutes. Transfer the beets to a work surface. Peel while still warm; place on a rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)
When you are ready to prepare the beets for eating, make sure the oven is preheated to 350°F.
Melt the butter with the oil in a small saucepan. Pour over the beets on the baking sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to a bowl. Garnish with additional rosemary sprigs and serve.