Roasted Rosemary Beets

 One of the prettiest colored items that I think you can put on a plate…Beets!

They may not be one of your favorites. Some people aren’t exactly thrilled at the thought of eating beets. But if you happen to enjoy these earthy tasting little jewels, here is a simple technique to drop a beet yo!

Okay, so they start out looking a little rough. But it’s what’s on the inside that counts.   For this simple recipe preheat your oven to 400*F

Next, cut the beet tops. or greens, off and wash the beets well. Remember these guys have been grown down in the dirt so they will probably need a bit of a bath.

Don’t throw away those leafy green tops!

Those can be chopped up and sautéed and served as a side all on their own.

For the next step, just place in a large piece of foil that can close up all around your beets. Drizzle with a good dose of extra virgin olive oil. Add a few sprigs of fresh rosemary, coarse sea salt and some fresh cracked black pepper. At this point the phrase Recipe seems a bit high speed! This isn’t about measuring. Just coat them really well. You cannot fail at this!

  Time to close it up!

Roast the beets closed up in their foil house and sitting inside a baking dish for about 50 minutes.

When they are done…

  They will look like this. Let them cool off for about 10 minutes so you can handle them. These stain very easily and the next step is best done with some gloves if you’re worried about your nails and fingers being stained a beautiful Magenta.

Peel the beets using a vegetable peeler, then slice them up and toss with the extra virgin olive oil the roasted in, because it has tons of flavor from the rosemary. Add just about one tablespoon of pure maple syrup and a squeeze of lemon. Season with a pinch of coarse sea salt and fresh cracked black pepper.

We had these little jewels with some pasture raised roasted chicken. Find a recipe for the chicken here. This chicken is just a cut up whole fryer, you can do the same thing with a whole chicken. I wanted to do everything in the oven, because sometimes I just don’t want to clean the stove top after cooking. So we roasted the chicken at the same time the beets where roasting. I know! It’s practically Rocket Science!

Our 12-year-old is pretty great about eating vegetables. But Kale is just one of those things that he hasn’t come around to yet. So we went the crispy route. Just toss the kale in some extra virgin olive oil, salt and pepper. Line a baking sheet with parchment paper. Pour the kale onto the sheet and spread it out evenly. Put this is the oven for the last 10 minutes the beets and chicken are roasting. Tah-Dah…Krispy Kale. Now he equates it with the “feeling of cotton candy melting on your tongue.” Yeah! I think we have a Winner Winner, Chicken, Kale and Beet Dinner! 


 

I just want to swipe these across my lips as a lip stain. Just gorgeous!

So if you’re not a Beet fan, maybe give them another try. They are darn pretty and that’s half of eating…eating with your eyes!

Do I even need to remind you of how good they are for you?

Melody

2 comments on “Roasted Rosemary Beets

  1. Can’t wait to try your recipes. Especially the beets… Yuck! They do taste like dirt. At least the ones I’ve tried in the past. Michele Madden referred me. She’s my sister-in-law

Comments are closed.