Rosemary Roasted Beets

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	104104 cal
pro	2 g2g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	10 g10g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	353 mg353mg sodium
% RDI:	-
calcium	22 calcium
iron	77 iron
vit A	11 vit A
vit C	88 vit C
folate	3232 folate

More great recipes from this menu:

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

Ingredients

6 beets , (about 1-1/2 lb/750 g)6 6beetbeets, (about 1-1/2 lb/750 g)
4 cloves garlic , minced4 4cloves garlic, minced
3 3tbsp tbspchopped fresh rosemary, (or 1 tbsp/15 mL dried)
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
1 tbsp minced fresh parsley 1 1tbsp tbspminced fresh parsley or rosemary

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.

Source : Canadian Living Magazine: November 2004

Keywords : Roast; Sides; Vegetarian; Beets;

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