Oven Roasted Balsamic-Rosemary Beets
Fresh beets tossed with balsamic vinegar, fresh rosemary and extra virgin olive oil; then roasted until soft and tender. Eat them hot as a side dish or cold in a salad.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Preheat oven to 425 degrees F.
Using sharp knife, cut the stems off of the top of each beet; then peel the skin (either work quickly and wash hands right away to avoid staining of the skin or wear gloves).
Cut the beets into 2-inch pieces and place in a bowl.
Add the oil, vinegar, and rosemary and toss to coat.
Place on a baking sheet lined with foil; then roast for 20-25 minutes until the beets are fork tender.