simple rosemary roasted beets

i feel often times beets get a bad rap - and i have no idea why

they are beautiful in color, delicious when roasted and remarkable in stews.

it wasn't until recently that I have truly begun to appreciate the beet for all its worth.

it is a simple vegetable that is, in my opinion prepared just like that: simple.

 

when this batch came out of the oven, justin who has always proclaimed he was just "not into beets" popped one into his mouth and was instantly converted into a lover of beets.

 

now if i could only get him to love or even just like eggplant & artichokes  - even just a little.

this time of year in my csa and in the garden i have more beets than i know what to do with.

so on the weekends i like to roast up a big batch to have on hand throughout the week - i add them to wraps, salads, stir fry, soups and to any grain i cook up during the week.

i prefer my beets a little more on the "crisper" side - if you like yours less you can certainly bake on a lower temp for a longer period of time - say 350* for 50 minutes.

beets paired with rosemary taste like, well i don't want to say the earth but i kinda do - there is a bit of sweetness and earthiness that reminds me cool crisp fall air & leaves.

any beet would work well in this recipe; golden, chiogga, bulls eye, red ball - your farmer or local market should have a pretty nice selection this time of year if they grew a fall crop.

 

 have you always loved or hated beets?

did they grow on you over time & what's your favorite way to prepare them?

 

Simple Rosemary Roasted Beets

4 servings

 

you will need:

2-3 beets (about 4 cups worth) - sliced & quartered (depending on how large your beets are)

2 large sprigs of fresh rosemary minced (about 2 tbsp)

1 tbsp olive oil

1 tsp coarse salt

 

assembly:

scrub beets well - peel if you that's what you prefer, i did not peel, slice & quarter to your desired thickness, i went about a 1/4" in thickness

 

place beets on a rimmed baking sheet, toss with all but 1 tsp of rosemary & olive oil

 

roast for 30-45 minutes in a 400* oven or until beets are tender, tossing half way through baking

 

remove from oven and sprinkle with reserved rosemary and coarse salt

 

enjoy as a side or atop a bed of greens with a dressed with a simple vinaigrette

enjoy!

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