Tested till perfect Rosemary Roasted Beets

Rosemary Roasted Beets

Foil-roasted beets are juicy with locked-in herb-and-garlic flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 6 6beetbeets, (about 1-1/2 lb/750 g)
  • 4 4cloves garlic, minced
  • 3 tbsp 3tbspchopped fresh rosemary, (or 1 tbsp/15 mL dried)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 tbsp 1tbspminced fresh parsley or rosemary
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Preparation

Cut beet tops to leave 1 inch (2.5 cm) attached; leave tails. Place on 16-inch (40 cm) piece of foil. Sprinkle with garlic, rosemary, 1 tbsp (15 mL) of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet; roast in 400°F (200°C) oven until fork-tender, 1 hour.

Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Arrange on warmed platter; drizzle with remaining oil. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 104 pro 2g total fat 7g sat. fat 1g
carb 10g fibre 2g chol 0mg sodium 353mg

% RDI:

calcium 2 iron 7 vit A 1 vit C 8
folate 32
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